A Vegetarian Dream Starter: Antipasti Vegetables with Wild Garlic Pesto and Burrata

Love Mediterranean cuisine and looking for a fresh, seasonal vegetarian appetizer? This vegetarian dream starter is just what you need: grilled antipasti vegetables with homemade wild garlic pesto, creamy burrata, cherry tomatoes and crispy bread. Whether oven-roasted or grilled, vegetables like bell peppers, zucchini and eggplant develop a deep flavor that pairs perfectly with the bold pesto and soft burrata. Ideal for health-conscious flexitarians and vegetarians who love seasonal ingredients.

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Ingredients for Antipasti Vegetables with Wild Garlic Pesto and Burrata

(serves 2)

For the grilled vegetables

• 1 red bell pepper

• 1 yellow bell pepper

• 1 zucchini

• 1 small eggplant

• Olive oil

• Salt and pepper

  
  

For the wild garlic pesto

• 1 bunch fresh wild garlic

• 30 g toasted sunflower seeds or pine nuts

• 50 g Parmesan or vegetarian hard cheese

• 100 ml olive oil

• 1 small garlic clove (optional)

• Juice of half a lemon

• Salt to taste

For toppings and sides

• 1 burrata

• 6–8 cherry tomatoes

• A handful of black or green olives

• 2 slices of rustic bread (e.g. ciabatta or sourdough)

• Olive oil for drizzling

  
  

Note on using wild garlic

If you’re foraging wild garlic yourself, be sure you can identify it safely. Do not confuse it with toxic plants like lily of the valley or autumn crocus. Only pick it if you’re absolutely certain – otherwise, use fresh wild garlic from the market or organic store.

Seasonal tip

Wild garlic is a true seasonal highlight and only available fresh in spring. Once its short season is over, you can still enjoy this dish by using another pesto – like a rich red pesto or classic basil pesto. Both go beautifully with the grilled vegetables and add a delicious twist.

Preparation for Antipasti Vegetables with Wild Garlic Pesto and Burrata

1.  Preheat the oven to 250°C with grill function, or heat up your outdoor grill. Wash the vegetables and slice the bell peppers, zucchini and eggplant into 0.5 cm thick rounds. Place them on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes until golden and tender, or grill until lightly charred.

2.  After roasting, cover the bell peppers with a damp cloth for a few minutes. Then peel off the skins for a smoother texture.

3. make the wild garlic pesto, blend the washed wild garlic with the toasted seeds, grated cheese, lemon juice and olive oil. Add the garlic clove if desired. Blend until smooth and season with salt to taste.

4.     Toast the bread in a grill pan or in the oven until crispy. Halve the cherry tomatoes and prepare the olives.

5. Arrange the grilled vegetables on two plates. Spoon the wild garlic pesto generously over them. Place one burrata in the center of each plate. Garnish with cherry tomatoes, olives and toasted bread. Finish with a drizzle of olive oil.

Resumé

This antipasti with wild garlic pesto is a delicious celebration of summer – light, colorful and packed with flavor. Perfect as a starter, for a shared dinner or a relaxed evening on the terrace.

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