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Adam Liaw's zucchini caprese from Good Food

Ingredients

¼ cup good-quality olive oil

5 zucchinis, 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.