Grilled Kidney Beans with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite go to meal when I want something wholesome yet quick is this grilled kidney beans with courgette dish. It comes together in under an hour, making it perfect for busy weeknights, and the ingredients are affordable staples I usually have on hand. The kidney beans are packed with fiber and plant based protein, keeping me satisfied long after dinner. I love how the smoky paprika and fresh herbs transform simple vegetables into something genuinely impressive, and honestly, there's something magical about grilling courgettes that brings out their natural sweetness. This recipe never fails to impress, whether I'm cooking for myself or sharing with friends.
Ella x
Ingredients
- 2 mediumcourgettes(sliced lengthwise into 1/4-inch planks)
- 2 canscanned kidney beans(drained and rinsed)
- 5 tbspextra virgin olive oil
- 4 clovesfresh garlic(minced)
- 3 tbspfresh lemon juice
- 237 mlfresh mint leaves(chopped)
- 237 mlfresh parsley(chopped)
- 1red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
- 1 tspsea salt
- 1 tspblack pepper
- 1 tspsmoked paprika
- 1 tspcumin
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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