1-First, wash the 4 bell peppers thoroughly and pat them dry. Remove the stems and seeds, then slice them in half from top to bottom for even grilling.

2-Prepare the vinaigrette by whisking together 2 tablespoons vinegar, 2 minced garlic cloves, a pinch of salt and pepper, and whisk in ⅓ cup olive oil until it’s all combined.

3-Spray or brush the peppers with olive oil and season with salt and pepper to taste. Let them marinate in the vinaigrette for a bit to soak up those flavors.

4-Preheat your grill to medium-high heat, around 500 degrees, and make sure the grates are clean and oiled.

5-Grill the peppers cut side down for 5 to 6 minutes until they’re slightly charred, then flip and cook for another 5 minutes.

6-For the sourdough crumbs, heat 1 tablespoon butter in a skillet on medium heat and cook the 3 slices of torn sourdough bread with salt, pepper, and ½ teaspoon garlic powder until golden and crunchy, about 5 to 6 minutes.

7-Remove the peppers from the grill, place them on a dish, drizzle with more vinaigrette, and let them marinate. Tear the 8-ounce ball of burrata over the top, add the crumbs and extra herbs, then serve right away.