Bean salad with chargrilled vegies

Ingredients (serves 4)

• 1 (300g) eggplant, halved lengthways
• 2 corn cobs, trimmed, cut into 2cm rounds
• 2 medium zucchini, thickly sliced diagonally
• 1 red capsicum, thickly sliced
• 1/3 cup olive oil
• 1 1/2 tablespoons chopped fresh oregano leaves
• 2 x 400g cans borlotti beans, drained, rinsed
• 60g baby rocket
• 1 tablespoon white balsamic vinegar

Method

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.