Grilled Zucchinis with Mozzarella & Warm Balsamic Oil
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Grilled Zucchinis with Mozzarella & Warm Balsamic Oil
Recipe by Courtney Roulston
Dietaries – vegetarian, meat free, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 15 mins
Ingredients
¾ cup Squeaky Gate extra virgin olive oil
1 clove of garlic, peeled and grated
2 tbs Squeaky Gate balsamic vinegar
1 tsp Coles honey
4 large green zucchini
1 long red chili
Sea salt
Black pepper
1 x 250 g tub fresh buffalo mozzarella ball
2 tbs roasted cashews, gently crushed
¼ cup basil leaves, picked
Method
Place ½ cup of the oil, garlic, balsamic vinegar, and honey into a small pot and place it on low heat on the griddle pan to gently warm through.
Heat a BBQ or grill pan over medium heat. Cut the zucchinis into irregular chunks in a rolling chop then drizzle them with the remaining oil and season with sea salt. Grill the zucchinis and chili for 6-8 minutes, or until charred and tender.
Slice the chili into rings, then arrange the zucchinis onto a serving platter and break over the mozzarella cheese. Scatter the chili over the top, then spoon over the balsamic oil. Garnish with cashews and basil before serving.
