Adam Liaw's zucchini caprese

Adam Liaw
Zucchini caprese.
Zucchini caprese. Photo: William Meppem

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.


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


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.

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