Chargrilled eggplant and zucchini with beans and hazelnuts

Cooking Vegetarian Chargrilled eggplant and zucchini with beans and hazelnuts

This elegant dish can be served as a vegetarian main or as a satisfying side dish.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat a barbecue grill or chargrill on medium. Spray the eggplant and zucchini with oil. Cook eggplant on grill, in batches, for 5 minutes each side or until tender and golden.transfer to a plate. Cook the zucchini, in batches, for 2-3 minutes each side or until tender and golden.transfer to the plate.
  2. Arrange 1 layer of eggplant over the base of a large baking dish. Drizzle over a little oil. Continue layering with the zucchini and remaining eggplant. Set aside to cool.
  3. Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain.
  4. Whisk the vinegar and extra oil in a jug until well combined. Season with salt and pepper. Stir in the hazelnut.
  5. Arrange the eggplant and zucchini on a serving platter. Top with the beans and spoon over the dressing.

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2 eggplants, thinly sliced lengthways
6 zucchini, thinly sliced lengthways
Olive oil spray
2 tbsp extra virgin olive oil
800g green round beans, trimmed
60ml red wine vinegar
160ml extra virgin olive oil, extra
75g dry-roasted hazelnuts, coarsely chopped

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Vegetarian
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