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White Bean Salad with Eggplant and Zucchini

Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    10 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095347 Row Sides 20
  • Completed step 1 pint grape tomatoes
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step 1 globe eggplant, about 1 pound, cut lengthwise into slices about ⅓ inch thick
  • Completed step 3 medium zucchini, about 1 pound total, ends trimmed and cut lengthwise into slices about ⅓ inch thick
  • Completed step 1 large white onion, cut crosswise into slices about ⅓ inch thick
  • Completed step Freshly ground black pepper
  • Completed step 1 teaspoon finely chopped fresh thyme, divided
  • Completed step 2½ tablespoons white wine vinegar
  • Completed step 2 tablespoons chopped fresh basil, divided
  • Completed step 1 teaspoon minced garlic
  • Completed step 3 cans (each 15 ounces) white beans, rinsed and drained

Special Equipment

  • perforated grill pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for 10 minutes.
    Prepare the grill for cooking over medium heat (400°F) and preheat a perforated grill pan for 10 minutes.
  • 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.
    Brush the cooking grates clean. Grill the eggplant, zucchini, and onion slices on the cooking grates over 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.
  • In a large bowl whisk the vinegar, 1½ tablespoons of the basil, the garlic, and the remaining ½ teaspoon thyme. Slowly whisk in 5 tablespoons oil. Season with salt and pepper.
  • Chop the eggplant, zucchini, and onion into ⅓-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.

let's Gear up

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