We love grilled summer vegetables, especially peppers and zucchini! Served as a salad with wheat and creamy burrata, we can’t wait to sit down at the table 🤤 By the way, did you know that peppers contain more vitamin C than oranges?
- 1 cup wheat
- 1 yellow bell pepper
- 1 red bell pepper
- 2 zucchinis
- 1 cup cherry tomatoes
- 1 ball of burrata
- 1/3 cup hazelnuts
- Olive oil, salt, pepper to taste
- 1 teaspoon mustard
- 4 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- Salt and pepper
Cook the wheat according to package instructions. Drain and leave to cool. Then add a tablespoon of olive oil, salt and pepper.
Wash the peppers and place whole on an ovenproof tray. Place in the oven at 428° F. When the peppers are almost black, remove and place in a bowl with a lid. Once cooled, they will be very easy to peel. Core and dice them.
Wash the zucchinis and cut them in half lengthways, then into strips. Arrange them on an ovenproof tray and add the cherry tomatoes, salt, pepper, thyme and a drizzle of olive oil. Place in the oven at 380° F for 15-20 minutes. The vegetables should be lightly browned.
Coarsely crush the hazelnuts.
Mix all ingredients for seasoning in a bowl.
In a large salad bowl, combine all the ingredients. Add the whole or chopped burrata on top.
Bon appétit 😋