Grilled Vegetable and White Bean Salad
Fire up the grill and savor the vibrant flavors of this Grilled Vegetable and White Bean Salad—an irresistible combination of smoky, charred zucchini, eggplant, red bell peppers, and onions, paired with creamy cannellini beans and a zesty lemon-balsamic dressing. Perfect for summer barbecues or as a wholesome year-round dish, this 35-minute recipe is loaded with plant-based goodness and topped with fresh parsley for a burst of herbal brightness. Whether served warm, chilled, or at room temperature, this versatile salad works beautifully as a hearty side or a light vegetarian main dish. Healthy, easy, and packed with protein and fiber, it’s an ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 medium eggplant
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can cannellini beans (drained and rinsed)
- 0.25 cup fresh parsley (chopped)
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1 tablespoon balsamic vinegar
Instructions
Preheat a grill or grill pan to medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell pepper and red onion into large wedges.
In a large bowl, toss the zucchini, eggplant, bell pepper, and onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the vegetables on the preheated grill and cook for 3-4 minutes per side, or until they are tender and have visible grill marks. Remove from the grill and let cool slightly.
Once cooled, chop the grilled vegetables into bite-sized pieces and place them in a large mixing bowl.
Add the cannellini beans, fresh parsley, lemon juice, minced garlic, balsamic vinegar, and the remaining 1 tablespoon of olive oil to the bowl with the vegetables. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Gently toss all the ingredients until well combined and evenly coated with the dressing.
Serve the salad warm, at room temperature, or chilled. It can be enjoyed as a side dish or a light main course.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7374 mg | 321% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 61.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
