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Bean salad with chargrilled vegies

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, E
    MineralsZinc, Copper, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1 (300g) eggplant, halved lengthways

    3. 2 corn cobs, trimmed, cut into 2cm rounds

    4. 2 medium zucchini, thickly sliced diagonally

    5. 1 red capsicum, thickly sliced

    6. 1/3 cup olive oil

    7. 1 1/2 tablespoons chopped fresh oregano leaves

    8. 2 x 400g cans borlotti beans, drained, rinsed

    9. 60g baby rocket

    10. 1 tablespoon white balsamic vinegar

    Instructions Jump to Ingredients ↑

    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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