Grilled Vegetable Salad with White Beans and Pesto
In summer all the vegetables in this salad are available in abundance. In other seasons use canned beans, canned corn and pesto combined with whatever vegetables are at hand.
400g can of cannelini beans, drained
2 zucchini
1 eggplant
One cob of fresh corn
1 cup cherry tomatoes, sliced in half
(or 1 red bell pepper, seeded and chopped)
2 – 3 Tablespoons basil pesto
Small handful of basil leaves (or baby spinach leaves)
- Slice the zucchini in long strips, about 1/2cm thick. Slice the eggplant into rounds or lengths, about 1 cm thick. Separately toss the zucchini and eggplant slices in a little olive oil then grill on a char grill, barbeque or in an oven until soft. When cool, cut into bite-size pieces.
- Husk the corn and cut into two lengths. Stand each piece on a chopping board and slice down to remove the kernels. (We usually eat fresh corn raw, but you can boil or grill it if you wish)
- In a large bowl combine cannelini beans, zucchini, eggplant, corn kernels, basil leaves, cherry tomato halves and pesto. Have a taste - if the salad needs more flavour add some more pesto or season with salt and freshly ground pepper.
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