Bean Salad, Grilled Vegetables and Antipasti

Ingredients

• 1 bunch asparagus
• 3 small green zucchini, cut lengthwise
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Generous amount of Herbamare Organic Herbal Sea Salt
• Pepper to taste
• 1 can (400ml) white lima beans
• 1 lemon, juice only
• 1 small handful of fresh parsley, chopped
• 1/2 cup finely chopped TAU Organic Antipasti (sun-dried tomatoes in oil, artichoke hearts in oil, mixed olives, etc.)

Directions

1. In a dish, marinate the zucchini, asparagus and onion in olive oil, balsamic vinegar and maple syrup. Sprinkle with Herbamare salt. Set aside.
2. Drain and rinse the lima beans. Place in a bowl with the lemon juice, parsley, Herbamare salt and pepper.
3. In the same bowl, add the TAU Antipasti and a few tablespoons of their oil, to taste. Taste and adjust seasoning.
4. Cook zucchini, asparagus and onion directly on the BBQ grill until tender and nicely grilled.
5. Place on a large plate with the white bean salad and enjoy!

Recipe by Angèle from @VeganMontreal.