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Charred vegetables with burrata and Argentine chimichurri

This recipe for grilled seasonal vegetables with burrata and chimichurri is inspired by similar platters I enjoyed a few years ago in Argentina. Argentine chimichurri is unique - it is more chunky, heavier in garlic, and without much spicy heat (though I have added some spice to my recipe below). This recipe is quite salty, which makes it perfect for slathering onto grilled veggies or roast potatoes.

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Grilled vegetables and burrata cheese arranged on a wooden board, with a hand spooning dressing from a jar over the dish. - Hetty Lui McKinnon

For this recipe, use whatever vegetables are seasonal in your part of the world. I used asparagus, beets, sweet potato, corn, baby peppers, spring onions, zucchini with flowers, eggplant, kale and baby cauliflowers. Char the vegetables on high heat (a barbecue is best), add a ball or two of creamy burrata and smother in an Argentine chimichurri.

Charred vegetables with burrata and Argentine chimichurri

Serves

Ingredients

seasonal vegetables washed and trimmed
Extra Virgin Olive oil
1 lemon halved
2 medium balls of burrata or fresh mozzarella
sea salt and black pepper

Argentine chimichurri

1 French shallot or small red onion finely chopped
½ cup tightly packed about ½ bunch chopped parsley
1 tbsp about 4-5 springs chopped oregano
2 cloves garlic finely chopped
½ - 1 jalapeño or green chili finely chopped
1 small tomato peeled, deseeded and chopped
½ small red pepper capsicum, finely chopped
2 tsp paprika
½ tsp smoked paprika
1 tbsp sea salt flakes
½ tsp black pepper
2 tbsp red wine vinegar
¾ cup Extra Virgin Olive Oil
1 tbsp water

Instructions

To make the chimichurri, toss together the shallot, parsley, oregano, garlic, chili, tomato, and red pepper (capsicum) - stir until well mixed. Add in both paprikas, salt, pepper, red wine vinegar, olive oil and water. Stir well. Use immediately or refrigerate to allow flavours to blend. This sauce can me made 3 days ahead – store in the fridge.
Heat your barbecue to high and heat for 10 minutes. You can also grill on a stovetop, using a grill pan or a cast iron skillet. Prepare your vegetables by washing and trimming. If you are using root vegetables like sweet potato, beetroot, carrots or sweet potato, prick them with a fork, season with sea salt and black pepper, drizzle with olive oil and wrap them in a few layers of foil. Place the foiled packages directly on barbecue and close the lid – cook on medium for 10-20 minutes, depending upon the size of your vegetables. Turn the package every now and then to prevent burning.
Working in batches, add your softer vegetables (eg, asparagus, peppers, eggplant, zucchini, kale) directly to the barbecue, and let them char. Turn and char on all sides.
To serve, lay our charred vegetables on a large serving board or plate. Add your burrata, a wedge of lemon, and then generously slather over your chimichurri sauce.