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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