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  • Prep
    10 min
  • Total
    20 min
  • Servings

Grilled Vegetables with Mozzarina di Bufala


 75 ml (5 tbsp) olive oil

10 ml (2 tsp) fresh thyme, chopped

Salt and freshly ground pepper, to taste

1 bulb fennel, sliced lengthwise

4 fingerling potatoes, sliced

1 red pepper, cleaned and quartered

1 red onion, sliced

200 g (2 pieces) Saputo Mozzarina di Bufala cheese, sliced


  1. Preheat the barbecue.
  2. In a small bowl, combine the olive oil, thyme, salt and pepper.
  3. In a large bowl, toss all the vegetables with 45 ml (3 tbsp) of the olive oil mixture.
  4. Arrange the vegetables on the grill and cook until well marked and cooked through.
  5. Divide the vegetables among 4 plates, piling them on top of each other and interspersing with a few slices of Mozzarina di Bufala.
  6. Drizzle with the remaining oil before serving.