Barbecued Vegetables with Fresh Mozzarella & Pistachio Lemon Dressing

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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How to Chop Herbs


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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