A dish by Miljuschka, slightly adapted for the grill. Vegetarian doesn’t have to be boring; with fresh vegetables, burrata, and homemade onion jam, you can make it a feast!
Course: Main Course / Vegetarian
Keywords: chicory, burrata, onion jam, BBQ, grill, vegetarian, dill
Preparation time: 45 minutes
Servings: 4 people
Equipment:
DTB Grill or barbecue
Charcoal basket
Cast iron pan
Serving dish
Ingredients:
– 4 heads of chicory
– 1 tbsp olive oil
– 1 burrata
– 2–3 tbsp onion jam
– Pepper and salt
– 2 sprigs of dill
For the onion jam:
– 1 kilo onions
– 200 g sugar
– 100 ml water
– 1 sprig of thyme, finely chopped
Instructions:
- Fill one side of the charcoal basket with charcoal for medium heat. If you want to make more at once, use the entire basket. Place the charcoal basket halfway.
- Cut the chicory in half lengthwise and brush the flat sides with olive oil. Season with pepper and salt.
- Grill the chicory on the cut side until it is caramelized and golden brown. Don’t set the heat too high — the chicory needs some time to cook.
- Divide the grilled chicory over a dish, generously spoon onion jam on top, and distribute the burrata in pieces over it.
- Sprinkle with pepper, salt, and fresh dill.
- Preparation of the onion jam: Cut the onions into rings and bake them in a cast iron pan with some olive oil on the DTB Grill.
- Let it cook gently until the onions start to turn golden brown. Add the water, sugar, and fresh thyme and simmer until it becomes a thick jam.