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
  • 150 g 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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  • 1. To prepare the dressing, combine all the ingredients except the nuts. Add the pistachio nuts just before drizzling the dressing over the vegetables.

  • 2. 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.

  • 3. 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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