Umami
Umami

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Grilled Veggie Salad with White Beans

6 servings

servings

10 minutes

active time

1 hour 5 minutes

total time

Ingredients

3-4 cups cooked flageolet or other white beans (see notes)

2 cups cubed eggplant (see notes)

2 cups zucchini or yellow squash (halved lengthwise and cut in 3/4" slices)

1 cup tiny tomatoes

1 medium sweet or red onion (cut in wedges)

1 red bell pepper (charred, peeled, stem and seeds removed, cut in strips)

3 tablespoons capers

sea salt/fresh ground pepper

1 lemon (juice and zest)

white wine vinegar (enough to bring lemon juice to 1/4 cup)

3/4 cup extra virgin olive oil

1-2 cloves garlic (I especially love roasted garlic for this)

1-2 anchovies (optional, see notes, or a squeeze of anchovy paste, see notes)

2 teaspoons dijon mustard

1 teaspoon raw sugar

1/4 cup fresh herbs (thyme, rosemary, parsley, basil, chives)

sea salt/fresh ground pepper (season to taste)

Directions

Prepare the beans if they're not yet prepared.

Add the eggplant, zucchini or yellow squash, tomatoes, and onion to a grill basket. Grill over medium high until tender with nice grill marks.

Char the red bell pepper (unless you're using one from a jar). Remove the charred skin, stem, and seeds, then slice.

Add all dressing ingredients to a small blender or processor. Blend vinaigrette well. Taste for seasoning. (This is SO IMPORTANT!).

Add all bean salad ingredients to a large bowl. Stir to combine. Add the vinaigrette as per your preference. Garnish with lemon slices and additional herbs as desired.

Nutrition

Serving Size

-

Calories

228 kcal

Total Fat

15 g

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

17 g

Dietary Fiber

-

Total Sugars

-

Protein

16 g

6 servings

servings

10 minutes

active time

1 hour 5 minutes

total time
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