Marinated charred vegetables with butter beans

Marinated charred vegetables with butter beans

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian
  • 10 minutes, plus 1 hour marinading time
  • 20 minutes


  • 450 g Woolworths tricolore peppers
  • 2 brinjals, sliced
  • 1 x 400 g can drained and rinsed butter beans
  • fresh mint, for serving
  • To make the dressing:
  • ¼ cup canola oil
  • 3 T white wine vinegar
  • 1 clove garlic, chopped
  • ½ lemon, juiced
  • 1 T honey
  • 1 t ground cumin
  • Ingredients aren't specified.

Cooking Instructions

Chargrill the Woolworths tricolore peppers over a gas flame or on the braai until mostly blackened and charred all over.

Slice the brinjals and grill until just catching and al dente. Place the peppers and brinjals in a bowl, cover with clingwrap and allow to steam for 10 minutes.

Meanwhile, make the dressing: combine canola oil, white wine vinegar, chopped garlic, lemon juice, honey, ground cumin and season to taste.

Peel the peppers and remove the seeds. Pour over the dressing and massage lightly. Marinate for 1 hour, then serve with fresh mint and the drained and rinsed butter beans.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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