Grilled Zucchini and Bean Medley

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President's Choice

Ingredients

3 tbsp (45 mL) extra virgin olive oil

3 zucchini, sliced lengthwise in ¼-inch (5 mm) thick slices

6 green onions

2 jalapeño peppers

4 cloves garlic

1 lemon, halved lengthwise

1 can (341 mL) PC Blue Menu Peaches and Cream Corn, drained

1 can (540 mL) PC Blue Menu Red Kidney Beans, drained and rinsed

1/3 cup (75 mL) crumbled light feta cheese

½ tsp (2 mL) freshly ground black pepper

¼ tsp (1 mL) salt

Grilled Zucchini and Bean Medley

Grilling brings out the best flavour in zucchini. Tossed with beans and feta cheese, it makes a lovely side dish at a backyard barbecue. 


Serves: 8
Difficulty Level: Intermediate
Prep time: 20 minutes
Cook time: 5 minutes

Nutritional Information

Per serving: 140 calories

fat 7 g (of which 1.5 g is saturated)

sodium 140 mg

carbohydrate 14 g

fibre 3 g

protein 5 g

Low in Sodium

Good Source of Vitamin C

Instructions

Preheat barbecue to medium-high heat.


Use 1 tbsp (15 mL) of the olive oil to lightly brush zucchini slices, green onions, jalapeños and garlic cloves. Arrange on greased grill. Add lemon halves. Grill for 4 minutes, turning partway through, or until vegetables are tender and lemon is charred and softened. Transfer to baking sheet to cool slightly.


Dice zucchini and green onions. Seed and finely chop jalapeños. Finely chop garlic cloves. In large bowl, combine zucchini, green onions, jalapeños, garlic, corn, kidney beans, feta cheese, pepper, salt and remaining olive oil. Squeeze lemon over bowl to release juices and toss to combine.

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