On a hot summer weeknight night I could just eat a bowl of this. It is healthy and hearty and checks all of the right boxes. Serve it as a side to simply prepared fish and poultry and you have an easy recipe for a sensational meal.
- 8 small zucchini, cut into 1/4 inch slices
- 1/2 red onion, thinly sliced
- 1 (15 oz) cannellini beans, drained
- 1 tbsp Tomato & Parsley Vinaigrette
- 2 tbsp Coconut Oil
- salt and pepper to taste
Add sliced zucchini, onion, Tomato & Parsley Vinaigrette and cannellini beans to a large piece of foil. Top with Coconut Oil. Cook covered, stirring frequently, until zucchini is tender-crisp. Season with salt and ground black pepper to taste. Using a slotted spoon, transfer vegetable mixture to a serving bowl.
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Photo Credit: Julie T Cecchini