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Grilled Vegetable Medley with Fresh Burrata
Enjoy this fresh and light antipasti salad inspired by warm summer nights on the Italian coast. Grilled eggplant, zucchini, and peppers are complemented by creamy, dreamy burrata cheese and amped up by a punchy balsamic glaze. Only thing missing? A nice glass of Italian wine!
Nutritional facts
Protein
16g
Carbs
22g
Calories
480
Fat
41g
Ingredients
Burrata Cheese, Canola and Olive Oil Blend, Yellow Bell Pepper, Oregano, Red Onion, Black Pepper, Zucchini, Kosher Salt, Balsamic Vinegar Reduction, Eggplant, Granulated Garlic, Pine Nuts, Green Bell Pepper, Basil, Red Bell Pepper, Parmesan Cheese
Reviews
4.1
Based on 257 reviews
Claudia Hinojosa · 09/14/24
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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