Thyme-Roasted Cherry Tomatoes With Coriander Seeds & Mozzarella

Serves: 4 | Prep: 10 minutes | Cook: 30 minutes

Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious

INGREDIENTS

• 10½ ounces (300 g) cherry tomatoes on the vine

  The Green Barbecue: Vegan & Vegetarian Recipes to Cook Outdoors & In Rukmini Iyer

• 1 tablespoon olive oil

• A few sprigs of fresh herbs of your choice choice: thyme, oregano, rosemary, or basil

• 1½ teaspoons sea salt flakes

• 1 ball of mozzarella, at room temperature

• 1 tablespoon coriander seeds, lightly crushed

• Freshly ground black pepper

• 1 tablespoon extra virgin olive oil

• A handful of fresh basil leaves, to serve

DIRECTIONS

Take a large piece of foil and place the cherry tomatoes on the vine, olive oil, herbs, and
1 teaspoon of sea salt flakes in the center. Wrap it up like a parcel with the seam at the top, then place the foil packet directly on the coals for 30 minutes or on the grill if you are using a gas barbecue.

Once the tomatoes are cooked, place them onto a serving platter along with all their juices. Discard the vines, then lay the mozzarella in the middle of the dish. Top the mozzarella with the crushed coriander seeds, ½ teaspoon of sea salt flakes, and some freshly ground black pepper, and drizzle with the extra virgin olive oil.

Roughly tear the basil leaves, scatter them over everything, and serve hot or at room temperature.

Cook indoors: Put the foil packet into the oven for 30 minutes at 400°F (200°C), until the tomatoes are softened and cooked through.

Excerpted from THE GREEN BARBECUE: Vegan & Vegetarian Recipes to Cook Outdoors & In by Rukmini Iyer Copyright © 2022 Used with permission of the publisher, Countryman Press. All rights reserved.

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