Grilled Zucchini and Bean Medley

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Grilling brings out the best flavour in zucchini. Tossed with beans and feta cheese, it makes a lovely side dish at a backyard barbecue. If you like a little spice, leave the seeds in the jalapenos before finely chopping.

Tags: Intermediate, 20 Mins, Side Dishes, Beans, Vegetables, BBQ, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 5  minutes
Total: 25  minutes

Additional Information

Ingredients

3 tbsp (45 mL) extra virgin olive oil
3 zucchini, sliced lengthwise in ¼-inch (5 mm) thick slices
6 green onions
2 jalapeño peppers
4 cloves garlic
1 lemon, halved lengthwise
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn , drained
1 can (540 mL) PC Blue Menu Dark Red Kidney Beans , drained and rinsed
1/2 tsp (2 mL) crumbled light feta cheese
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) salt

Instructions

  1. Preheat barbecue to medium-high heat.
  2. Use 1 tbsp (15 mL) of the olive oil to lightly brush zucchini slices, green onions, jalapeños and garlic cloves. Arrange on greased grill. Add lemon halves. Grill for 4 minutes, turning partway through, or until vegetables are tender and lemon is charred and softened. Transfer to baking sheet to cool slightly.
  3. Dice zucchini and green onions. Seed and finely chop jalapeños. Finely chop garlic cloves. In large bowl, combine zucchini, green onions, jalapeños, garlic, corn, kidney beans, feta cheese, pepper, salt and remaining olive oil. Squeeze lemon over bowl to release juices and toss to combine.

Chef's Tips

Finely chopped fresh thyme or parsley makes a wonderful addition to this dish, adding a light and refreshing quality.

Nutritional Information

Per serving:
140 calories
fat 7 g (of which 1.5 g is saturated)
sodium 140 mg
carbohydrate 14 g
fibre 3 g
protein 5 g
SODIUM PILLAR
Good Source of Vitamin C