Butter Beans, Grilled Vegetables and Antipasti Salad Ingredients

  • 3 small zucchinis, sliced lengthwise
  • 1 bunch asparagus
  • 1 onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Generous quantity of Herbamare organic herbed sea salt
  • Pepper to taste
  • 1 can (400ml) butter beans
  • 1 lemon, juiced
  • 1 small handful fresh parsley, chopped
  • 1/2 cup TAU organic antipasti, chopped finely (sun dried tomatoes in oil, artichoke hearts in oil, mixed olives, etc.)

  1. In a dish, marinate the zucchinis, asparagus and onion in the olive oil, balsamic vinegar and maple syrup. Sprinkle with Herbamare salt. Set aside.
  2. Drain and rinse the butter beans. Mix in a bowl with the lemon juice, chopped parsley, Herbamare salt and pepper.
  3. Add the TAU antipasti to the same bowl. Add a couple of tablespoons of their oil, to taste. Taste and adjust seasoning.
  4. Cook the zucchinis, asparagus and onion directly on the grill of your BBQ until grilled and tender.
  5. Arrange on a large plate with your butter bean salad and enjoy!

Recipe by Angèle from @VeganMontreal

Suggested Ingredients

Butter beans