You may also like
Categories:Viewed: 86 - Published at: 5 years ago
Ingredients
- 1 pound eggplant long, thin, halved lengthwise
- 4 zucchini sliced lengthwise
- 2 red pepper seeded and quartered lengthwise
- 2 yellow pepper seeded and quartered lengthwise
- 1/2 cup oil
- 2 cans cannellini beans 15 oz each, drained and rinsed
- 3 cloves garlic finely chopped
- 1/3 cup oil
- 1 lemon juiced
- 1 pinch smoked paprika
Method
- Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
- For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
