Heat a charcoal or gas grill over medium high heat.

Transfer peppers onto the hot grill to cook, turning occasionally, until blackened in spots and nearly cooked through, 10-15 minutes.

Remove the peppers from the grill and let cool. Once cool enough to handle, cut into 1" strips, removing a bit of the charred skin as desired.

Place the tomatoes into a small grill pan and put on the grill for 3-5 minutes until just about to burst.

Add the sliced peppers and re-heat in the grill pan. Remove from heat once warmed through and drizzle with the olive oil and vinegar.

Transfer to a serving platter or serve directly in the grill pan. Top the peppers and tomatoes with the burrata cheese and toasted breadcrumbs. Season with salt and pepper as desired.