Butter Bean Grilled Courgette Roast Red Pepper Chorizo Salad Recipes

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BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD



Butter bean, grilled courgette, roast red pepper & chorizo salad image

Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 9

1 tbsp extra-virgin olive oil , plus extra for brushing
100g cooking chorizo , skinned and diced
1 tsp sherry vinegar
1 red pepper , halved and deseeded
100g fresh peas
100g broad beans
2 courgettes , sliced on the diagonal
400g can butter beans , rinsed and drained
juice ½ lemon

Steps:

  • Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
  • Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
  • Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
  • Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
  • Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS



Grilled Zucchini, Onions, and Red Peppers image

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!

Provided by breezermom

Categories     Lunch/Snacks

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

4 zucchini
2 red bell peppers
1 large vidalia onion (sweet onion)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove, chopped
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1 1/4 tablespoons Cavenders All Purpose Greek Seasoning

Steps:

  • Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
  • Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
  • Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
  • Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
  • Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
  • Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
  • Serve hot or cold!

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