• 5 apricots, halved, pit removed
• 5 bell peppers, assorted colors
• 5 small zucchini, thinly sliced
• 4 plums, halved, pit removed
• 4 peaches, halved, pit removed
• 3 ears corn
• 2 bunches green onions
• 1 Japanese eggplant, thinly sliced
• 1 mango, sliced thickly
• 1 pineapple, peeled and sliced into spears
• 1 (8 ounce) package cremini mushrooms
• Olive oil, as needed, for grilling
• 1 whole burrata, torn
• Edible flowers, optional for garnish
• Black pepper, for garnish
• Flaked sea salt, for garnish

Method

• Step 1

  Light a grill or heat a grill pan over medium-high heat on the stove. Brush with olive oil. Working in batches, grill the fruits and vegetables, turning as needed, until tender and lightly charred, 3-4 minutes for the apricots, zucchini, plums, peaches, mango and pineapple; 6-8 minutes for the bell peppers, corn, green onions, eggplant; and 8-10 minutes for the mushrooms.

• Step 2

  Arrange grilled crudité on a board in sections. Serve with burrata and drizzle with olive oil. Garnish with edible flowers, black pepper and flaky sea salt, then serve.