Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 small red onion
- 1 pint cherry tomatoes
- 8 ounces ciabatta bread
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon crushed garlic
- ½ cup pitted kalamata olives
- ¼ cup fresh basil
- 1—2 (4-ounce) balls burrata
Preparation
Preheat grill on high heat.
Preheat a cast-iron skillet on the grill.
Cut the peppers into 6—8 slices, removing stems and seeds. Slice the red onion into 4—6 wedges. Place vegetables in a bowl and coat with 2 tablespoons olive oil and ½ teaspoon each of salt and pepper.
Grill the peppers and onion directly on the grill grates for a few minutes on each side.
To the preheated cast-iron skillet, add 2 tablespoons of olive oil and ½ teaspoon red pepper flakes. Let heat in the oil for a few seconds. Add the cherry tomatoes and season with ½ teaspoon of salt and pepper.
Cook the cherry tomatoes until they burst and are tender. Lightly smash the tomatoes. Stir in the red wine vinegar and garlic. Allow to cook for another minute. Remove the skillet from the grill. Stir in the olives and basil. Add grilled peppers and onions to the tomato mixture.
Slice ciabatta into thick slices. Coat the bread with olive oil and season with ½ teaspoon salt. Grill the bread until crisp and slightly charred, just a minute or so on each side. Transfer the bread to a cutting board and cut each slice into smaller pieces.
Assemble the dish by spreading the pieces of bread out in a large, shallow bowl. Top with the peppers and tomato mixture. Slice the burrata into pieces and arrange over top.
