Sweet-And-Spicy Grilled Vegetables with Burrata

cooking.nytimes.com

Jennifer Clifton

subheading: FOR THE SWEET-AND-SPICY SAUCE:

¼ cup chopped raisins, preferably golden, or dried apricots

⅔ cup white wine vinegar or cider vinegar (or a combination)

2 tablespoons honey, plus more to taste

1 tablespoon fish sauce or colatura (optional)

¼ teaspoon red-pepper flakes

Pinch of fine sea salt

subheading: FOR THE VEGETABLES (USE ANY OR ALL):

Extra-virgin olive oil

2 to 3 bell peppers, quartered, stems and seeds removed

1 to 2 zucchini or summer squash, sliced diagonally ½-inch thick

1 small eggplant, sliced diagonally ½-inch thick

2 to 4 ears yellow corn, shucked

8 ounces mushrooms, trimmed and halved or quartered

1 bunch thick asparagus, ends snapped

8 ounces cherry tomatoes, preferably still on the vine

subheading: FOR SERVING:

2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta

Flaky sea salt and freshly ground black pepper

Basil or mint leaves, for serving

Crusty bread slices

Directions at cooking.nytimes.com

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