Chargrilled eggplant and zucchini with beans and hazelnuts

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

Recipe «Chargrilled eggplant and zucchini with beans and hazelnuts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.