Grilled Vegetables in Adobo Sauce with Burrata
Featured ingredient: Chipotles in Adobo Sauce
I've only recently discovered the smoky deliciousness that is Chipotles in Adobo Sauce (if not available to you, I've listed substitutes in the Notes).
The sauce provides this dish with a deep smoky flavor which is counteracted by the sweetness of the selected vegetables, and the creaminess of the accompanying burrata. The vegetables grill for different but similar amounts of time - I've tried to break it down as neatly as possible in the instructions. It's manageable. For the finishing touch, once moved from the grill, the veggies placed on a large baking dish or sheet, tossed in the adobo sauce, and the pillowy burrata pieces are tucked in.
1 corn on the cob
1 bell pepper
1 sweet onion
1 sweet potato
6 marzano plum tomatoes (or any tomatoes of your choice)
1/2 cup olive oil
Zest of 1 lime
Juice of 2 limes
2 tsp cumin
1 tbsp adobo sauce*
4 garlic cloves
8 oz. burrata cheese*
Make the adobo sauce first so it's out of the way: combine 1/4 cup olive oil, lime zest, lime juice, 1 tsp cumin, adobo sauce, and garlic in a small bowl and whisk. Set aside.
Heat the grill to high.
Chop away. Bell pepper, sweet onion, and zucchini can be halved. Cut the sweet potato into 1/4 inch slices. Trim woody asparagus ends, and shuck and half the corn cob.
In a large bowl or baking dish, drizzle the chopped vegetables with olive oil and toss with sea salt.
Grill the veggies in this order for the following approximate times:
Corn on the Cob: 10 full minutes, turn occasionally.
Bell pepper, sweet onion, sweet potato: 8-10 minutes, turn and check occasionally.
Zucchini: 6-8 minutes
Asparagus and tomatoes (best in a grill basket as shown above, otherwise just monitor closely so that they don't drop between the grill): 4-5 minutes
As the vegetables finish grilling, gather them in a large baking dish and sprinkle them with 1 tsp cumin. Drizzle the adobo sauce over all and toss to make sure they are fully coated. Arrange the vegetables to your liking, and tuck the burrata balls in as you see fit.
This was an easy and enjoyable meal for 2. If served as a side, it can serve 4. The recipe also multiplies very easily. Enjoy.
*Notes on substitutes:
If you don't have access to chipotle in adobo sauce, try:
For the smoky flavor, try smoked paprika. Liquid smoke can also do the trick.
For the heat, try dicing a small red chili, incorporating chipotle seasoning, red pepper flakes, or Sriracha or similar hot sauce.
If you don't have access to burrata, try a high end, very fresh, full fat mozzarella.
Note on food waste: If you haven't already started making your own vegetable stock with your food scraps, this recipe is the perfect time to try. Get a bin going in your fridge or freezer and load up those scraps. Include corn husks, onion skins, asparagus ends, bell pepper ends and seeds, etc. The Kitchn has a good primer with tips and best practices.