Grilled Kidney Beans with Courgette

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. While it heats, pat the courgette slices dry with paper towels to ensure better browning and reduce moisture.

   Tip: Dry courgettes prevent steaming and help create those desirable char marks.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and pepper to create the dressing.

   Tip: Make the dressing while the grill heats so flavors have time to meld.

3. 3

   Brush both sides of the courgette slices lightly with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.

   Tip: Don't over-oil or the courgettes will become greasy rather than grilled.

4. 4

   Place courgette slices on the hot grill in a single layer. Cook for 4-5 minutes per side until golden char marks appear and the flesh is tender but still holds its shape.

   Tip: Resist moving the slices too much—let them sit to develop proper grill marks.

5. 5

   While the courgettes cook, add the drained kidney beans to a large mixing bowl. Pour the prepared dressing over the beans and gently toss to coat evenly.

   Tip: Toss the beans gently to avoid breaking them apart while ensuring even coating.

6. 6

   Remove the grilled courgette slices from the heat and cut them into bite-sized pieces. Add to the bean mixture.

   Tip: Cutting the warm courgettes allows them to absorb the dressing flavors better.

7. 7

   Fold in the sliced red onion, halved cherry tomatoes, fresh mint, and fresh parsley into the bean and courgette mixture.

   Tip: Add fresh herbs at the end to preserve their vibrant color and fresh taste.

8. 8

   Toss everything together gently but thoroughly. Let the dish sit for 5 minutes at room temperature before serving to allow the flavors to meld.

   Tip: A brief rest time brings all the components together harmoniously.