Barbecued Vegetables with Fresh Mozzarella & Pistachio Lemon Dressing

bowl Serves 4


  • Olive Oil spray
  • 4 Portobello Mushrooms
  • 2 Red or Yellow Capsicum, cut into thick slices
  • 2 Courgettes, sliced
  • 2 Tomatoes, cut in half
  • 1 large Red Onion, cut into rings
  • salt and pepper
  • 150g fresh Mozzarella, sliced
  • handful each: Thyme leaves, Basil leaves; for garnish
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon juice
  • 1 tsp finely grated Lemon zest
  • 1 tsp Honey
  • 1 tsp Dijon Mustard
  • salt and pepper
  • 2 Tbsp toasted Pistachio nuts, roughly chopped
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  • To prepare the dressing, combine all the ingredients except the nuts. Add the pistachio nuts just before drizzling the dressing over the vegetables.

  • Spray the vegetables lightly with oil spray. Cook them on a preheated barbeque for 3-4 minutes, or until they are tender. Season with salt and pepper.

  • Layer the vegetables and mozzarella on a platter. Garnish with the thyme and basil and drizzle with the dressing.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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