Name: Grilled vegetables and white bean dip
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6
Ingredients: White bean dip; 2 400g cans cannellini beans, rinsed, drained; 3 clove garlic, finely chopped; 1/3 cup (80ml) oil, plus 1 tablespoon extra; 1 lemon, juiced; 1 pinch smoked paprika; 500 gram long, thin eggplant, halved lengthways; 4 zucchini, sliced lengthways; 2 red capsicum, seeded, quartered lengthways; 2 yellow capsicum, seeded, quartered lengthways; 1/4 cup (60ml) oil

Grilled vegetables and white bean dip

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Serves 6

Prep

15M

Cook

Total

21M

Ingredients

White bean dip

2 400g cans cannellini beans, rinsed, drained

3 clove garlic, finely chopped

1/3 cup (80ml) oil, plus 1 tablespoon extra

1 lemon, juiced

1 pinch smoked paprika

500 gram long, thin eggplant, halved lengthways

4 zucchini, sliced lengthways

2 red capsicum, seeded, quartered lengthways

2 yellow capsicum, seeded, quartered lengthways

1/4 cup (60ml) oil

Method

1.To prepare white bean dip, place beans, garlic, oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with extra oil and sprinkle with paprika.

2.Preheat a barbecue on high. Brush vegetables with oil. Cook for 2-3 minutes each side, until tender. Serve vegetables on a platter with white bean dip.

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Ingredients

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