Nov 22, 2013

White Bean Salad with Eggplant and ZucchiniRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh basil
  • 0.125 oz fresh thyme
  • 2 garlic cloves
  • 1 globe eggplants
  • 12 oz grape tomatoes
  • 1 white onions
  • 3 zucchini, each about 5 oz

Oil and Spices

  • 7 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 2.5 tbsp white wine vinegar


  • 3 cans cannellini or navy beans (each 15 oz)

Special Equipment

  • perforated grill pan


  • 1 pint grape tomatoes
  • Extra-virgin olive oil
  • Kosher salt
  • 1 globe eggplant, about 1 pound, cut lengthwise into slices about ⅓ inch thick
  • 3 medium zucchini, about 1 pound total, ends trimmed and cut lengthwise into ¼-inch slices
  • 1 large white onion, cut crosswise into slices about ⅓ inch thick
  • Freshly ground black pepper
  • 1 teaspoon finely chopped fresh thyme, divided
  • 2½ tablespoons white wine vinegar
  • 2 tablespoons chopped fresh basil, divided
  • 1 teaspoon minced garlic
  • 3 cans (each 15 ounces) cooked white beans, rinsed and drained


  1. In a medium bowl mix the tomatoes with ½ teaspoon oil and a pinch of salt. Brush the eggplant, zucchini, and onion slices on both sides with oil and season evenly with salt, pepper, and ½ teaspoon of the thyme.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for 10 minutes.

  3. Brush the cooking grates clean. Grill the eggplant, zucchini, and onion slices on the cooking grates over direct medium heat, with the lid closed, until marked and tender, 10 to 12 minutes for the onion and 8 minutes for the eggplant and zucchini, turning once or twice. At the same time, grill the tomatoes on the grill pan until warmed and lightly marked, 3 to 5 minutes. Remove the vegetables from the grill and let rest until cool enough to handle.

  4. In a large bowl whisk the vinegar, 1-½ tablespoons of the basil, the garlic, and the remaining ½ teaspoon thyme. Slowly whisk in 5 tablespoons oil. Season with salt and pepper.

  5. Chop the eggplant, zucchini, and onion into ½-inch dice. Place in the large bowl with the dressing and add the beans. Gently fold in the tomatoes and garnish the salad with the remaining basil. Serve warm or at room temperature.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

John E

white Bean Salad

Have not tried it yet, but looks good

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Marcy M

great recipe!

Loved this, I doubled the thyme (cause I love it] and used white wine vinegar rather than plain white vinegar (which I think is best used for cleaning).

Type of Griller


Would you recommend this recipe? YES

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White Bean Salad with Eggplant and Zucchini