Smoky Brown Butter Grilled Vegetables with Burrata
2 zucchinis, sliced thickly on an angle
2 shallots, peeled and cut in half lengthways
4 small red bell peppers, cut in half lengthways
200g portobello mushrooms
3 cloves garlic, minced
1 lemon, zested and juiced
1 bunch Italian flat-leaf parsley, finely chopped
Smoky Brown Butter:
75g Lewis Road Creamery lightly salted butter
¼ cup pine nuts
½ tsp smoked paprika
200g burrata cheese
Fresh basil leaves, optional
Preheat your oven to 428°F (fan-bake).
Slice zucchini, shallots and peppers and set aside. Mince garlic, zest lemon and finely chop Parsley. Add vegetables to a large bowl, along with garlic, lemon zest & juice, parsley, 1 tsp salt and 3 Tbsp olive oil. Toss together, until vegetables are well coated.
Transfer vegetables to an oven tray and spread out into a single layer. Roast on the upper oven rack for about 20-25 minutes, until tender & charred. Toss vegetables half-way through the cook time.
Add butter to a small pot and place on medium-high. Once butter has melted and starts to bubble, add pine nuts and cook for a further 2-3 minutes, stirring often, until pine nuts are toasted, and butter is browned. Add smoked paprika, stir and remove from heat. Transfer to a small bowl and set aside.
Place burrata on platter with roasted vegetables and gently tear open the burrata. Drizzle over smoky brown butter and garnish with basil leaves (if using).