Sweet-and-Spicy Grilled Vegetables With Burrata

1. Prepare Sweet-and-Spicy Sauce

In a small saucepan, combine the chopped raisins, white wine vinegar, honey, fish sauce, red-pepper flakes, and fine sea salt. Bring to a boil, then simmer for about 3 minutes, allowing the flavors to meld together.

2. Grill Vegetables

Preheat the grill to medium-high heat and lightly oil the grill grate. Grill bell peppers, zucchini, eggplant, and corn for 5 to 12 minutes, turning occasionally until charred and tender. Continue with mushrooms and asparagus for about 6 to 10 minutes. Lastly, grill cherry tomatoes for 1 to 2 minutes until they warm through and start to burst.

3. Assemble and Serve

Place burrata in the center of a serving platter, arrange the grilled vegetables around the cheese, drizzle the sweet-and-spicy sauce over the top, followed by extra-virgin olive oil. Season with flaky sea salt and freshly ground black pepper, then scatter basil leaves over the platter. Serve immediately with extra sauce on the side and crusty bread slices for sopping up the juices.