Adam Liaw's zucchini caprese
Just because you're cooking on a barbecue, that doesn't mean you can't use a frying pan. It's one of my favourite tools as it can help keep ingredients separated while taking advantage of the comparatively moist cooking environment.
Ingredients
¼ cup good-quality olive oil
5 zucchini, cut into irregular chunks about 4cm long
salt and black pepper, to season
1 tbsp good-quality white wine vinegar
2 pieces (about 220g) of buffalo mozzarella in whey
½ cup loosely packed basil leaves
Method
1. Heat a frying pan on your barbecue grill. Add half the oil and zucchini and season well with salt. Slowly fry the zucchini for about 10-15 minutes until it is browned and slightly caramelised. Add the white wine vinegar to the pan and toss to combine. Spoon the zucchini onto a serving plate and tear the mozzarella over it. Spoon over the juices from the pan and drizzle with the remaining olive oil. Scatter with the basil leaves and finish with a generous grind of black pepper.
Adam's tip: A stiff wire brush is the best barbecue cleaning implement. Just burn the barbecue for a while and then brush it to remove the charred bits. A wipe with newspaper can help to clean up any last bits of blackened oil.
Also try: Adam Liaw's barbecued squid with onion, parsley and oregano
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
Heirloom-tomato salad with peaches, mint and almonds
- < 30 mins
- Julia Busuttil Nishimura
More by Adam Liaw
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaws-zucchini-caprese-20211126-h200y0.html