Terra Americana

 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.

More ideas for grilling vegetables:

• Grilled Potatoes

• Spicy Grilled Corn

• Grilled Veggie Sandwich

• Simple Grilled Vegetable Kabobs, a perfect side for steak

Photo Credit: Julie T Cecchini