Recipe Detail Page
Recipe Detail Page Veggie Mixed Grill Antipasto with Burrata & Parsley-Chili Sauce Summer 2025 Encompassing a good range of flavours and textures, this recipe
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Ingredients
- 1/2 cup (125 mL) finely chopped flat-leaf parsley
- 6 fresh red finger chilies, seeded, finely chopped
- 1/2 cup (125 mL) extra virgin olive oil
- 1/2 tsp (2 mL) finely grated garlic
- Salt
- freshly ground pepper
- 1 tbsp (15 mL) red wine vinegar
- 1 eggplant, about 1 lb (455 g)
- Extra virgin olive oil for grilling
- 1 medium-size head radicchio, cut into 8 wedges
- 1/2 lb (225 g) shiitake mushrooms, stemmed
- 1 fennel bulb, trimmed, cut into 12 wedges
- 1/2 lb (225 g) flat beans
- Good-quality balsamic vinegar and fresh lemon juice for drizzling
- 2 burrata (each 200 to 250 g)
- Focaccia for serving
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