Bean salad with chargrilled vegies

Bean salad with chargrilled vegies

Photography by Rob Palmer

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


  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.

Nutritional information

This information is per serve.

Protein Dietary Fibre
12.40g 11.50g
Fat Total Energy
16.70g 1544kJ
Fat Saturated Sodium
2.40g 366mg
Carbohydrate Total Cholesterol
Carbohydrate Sugars

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