Bean salad with chargrilled vegies

Cooking Salads Bean salad with chargrilled vegies

Colourful char grilled vegetables and tangy bean salad make this a sensational side.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place cut-side of eggplant on board. Cut each half into 5mm-thick slices. Heat a greased barbecue plate or chargrill over medium heat. Combine eggplant, corn, zucchini, capsicum, oil and oregano in a bowl. Season with salt and pepper.
  2. Chargrill vegetables, in batches, for 2 to 3 minutes each side or until tender. Transfer to a bowl. Add beans, rocket and vinegar. Toss to combine. Serve.

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1 eggplant, halved lengthways
2 corn cobs, trimmed, cut into 2cm rounds
2 medium zucchini, thickly sliced diagonally
1 red capsicum, thickly sliced
1/3 cup olive oil
1 1/2 tbsp chopped fresh oregano leaves
2 x 400g cans borlotti beans, drained, rinsed
60g baby rocket
1 tbsp white balsamic vinegar

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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