Preparation Time 10 minutes
Cooking Time 20 minutes
Tick off the ingredients as you buy them
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.