BURRATA WITH GRILLED VEGETABLES & FRUIT

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 40 MINUTES

5 tbsp olive oil, divided (approx)

2 tsp balsamic vinegar

1 tbsp chopped fresh thyme

2 tsp chopped fresh rosemary salt and pepper

1 bunch asparagus, trimmed (about 450 g) 2 assorted sweet peppers, seeded and quartered 2 red onions, cut in 1/2-inch-thick slices 4 small shallots, halved lengthwise 1 bunch cherry tomatoes on vine (about 200 g) 1/2 small watermelon, cut in 1/2-inch thick slices 4 skin-on peaches or nectarines, pitted and quartered

1 250 g ball fresh burrata cheese

Grilled Naan Bread (recipe, this page)

Basil Pesto (recipe, this page) fresh basil leaves (optional) toasted pine nuts (optional) olives (optional) In small bowl, combine 3 tbsp of olive oil, the vinegar, thyme and rosemary. Season with salt and pepper. Place asparagus, peppers, onions, shallots and tomatoes in large shallow dish. Drizzle with olive oil mixture, turning gently to coat; set aside. Place watermelon and peaches in separate shallow dish. Drizzle with remaining oil and season with pepper.

Preheat 1 burner of 2-burner barbecue or 2 outside burners of 2-burner barbecue to medium heat (about 350°F); grease grill. Place peppers, onions and shallots on grill over flames. Close lid and cook, turning occasionally, about 6 minutes. Add asparagus, watermelon and peaches over flames; place tomatoes over unlit burner. Close lid and continue grilling until vegetables are tender, turning occasionally, 6 to 8 minutes. If fruits finish before vegetables, slide over to unlit burner.

Place burrata in centre of large serving platter; season with salt and pepper and drizzle with olive oil. Serve with grilled fruits and vegetables, Grilled Naan Bread and Basil Pesto. Garnish platter with fresh basil leaves, toasted pine nuts and olives, if desired.

PER EACH OF 6 SERVINGS about 335 cal, 10 g pro, 16 g total fat (6 g sat. fat), 38 g carb (6 g dietary fibre, 27 g sugar), 30 mg chol, 250 mg sodium, 3.1 mg iron.