Grilled Mediterranean Vegetables with White Beans

Serves 4

An easy vegetarian dinner with leftovers for lunch.

1 small eggplant

sea salt

1 small zucchini

1 medium sweet pepper

1 small onion

1 tablespoon olive oil

1 teaspoon Italian herb seasoning mix

1/4 teaspoon fresh ground pepper

1 15 ounce can white beans drained and rinsed

1/4 cup fresh parsley roughly chopped

1/4 cup fresh basil roughly chopped

Dressing

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon dijon mustard

1 teaspoon honey

1 clove garlic minced

salt and pepper to taste

Slice the vegetables into 1/2-inch-thick slices. Sprinkle them with sea salt, toss well, and let them sit in a colander for about 15 minutes to release their liquid.

Heat the grill to medium-high and oil the grates.

While the vegetables rest, prepare the dressing by mixing together the olive oil, balsamic vinegar, dijon mustard, honey, garlic, and a pinch of salt and pepper in a small jar. Whisk or shake well to combine and set aside.

Place all of the vegetables in a large mixing bowl. Drizzle with the 1 tablespoon of olive oil.

Sprinkle the Italian seasoning and ground pepper over the vegetables, and using your hands or tongs, lightly toss the vegetables to coat with oil and Italian seasoning.

Lay the vegetables on the grill and grill for about 5 minutes or until lightly charred in spots. Flip and cook on the second side for about 2 more minutes. Remove from the grill and place the vegetables back in the mixing bowl.

Let the vegetables cool for about 5 minutes. Chop them into bite-sized pieces and return them to the bowl.

Add the beans, fresh parsley and basil, and pour the dressing over everything. Toss well to combine. Taste and adjust seasonings as needed. Serve warm or at room temperature. Store any leftovers in the refrigerator. They can be enjoyed cold the next day.