Barbecued Oysters with Tomato Vinaigrette

Oysters are always a great treat but even better when you don't have to shuck them yourself. While cooking on the barbecue, their shells open a little way - just enough to easily remove them.


  • 1 large ripe tomato
  • 1 teaspoon coriander seeds
  • 1 teaspoon chopped garlic
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 24 oysters


Preheat grill to high. Combine all of the ingredients except oysters and process with a hand blender or mini chop.

Place oysters on grill, close lid and grill for 4 to 5 minutes or until shells open. Remove shells and drizzle with vinaigrette. Serves 6 to 8.