Grilled Summer Vegetable Salad with White Beans Recipe
Grill up some zucchini, summer squash and eggplant. I like to slice them into half inch slabs brushed with olive oil. They hold up well on the grill this way. Alternatively, you could chop these up and roast them at 425 degrees. Set aside to cool.
Chop up some cherry tomatoes, scallions, fresh parsley and basil. Add 2 cups of cooked cannellini beans. Combine with the chopped up grilled vegetables.
White wine vinegar
Salt and Pepper to taste.
Toss. Chill. Serve topped with shaved parmesan.
Submitted by Jocelyn Craig, Windmill Field Manager