Grilled Vegetable and White Bean Salad with Balsamic
A vibrant summer salad featuring charred seasonal vegetables, protein-rich beans, and a tangy balsamic dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs medium zucchini, bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 1 bell pepper
- 1/2 red onion
- 1 cup cherry tomatoes
- 1 can (15 oz) cannellini beans
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil
Instructions
- Step 1: Preheat grill to medium-high; brush 2 medium sliced zucchini, 1 sliced bell pepper, and 1/2 sliced red onion with 2 tbsp olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: Grill vegetables 3-4 minutes per side until charred and tender, then transfer to large bowl.
- Step 3: Add 1 cup cherry tomatoes and 1 can (15 oz) drained and rinsed cannellini beans to bowl with grilled vegetables.
- Step 4: Whisk 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in small bowl, then slowly whisk in 1 tbsp olive oil until emulsified.
- Step 5: Pour dressing over vegetable mixture, toss gently to coat, then sprinkle with 1/4 cup chopped fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Vegetable and White Bean Salad with Balsamic take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Vegetable and White Bean Salad with Balsamic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Grilled Vegetable and White Bean Salad with Balsamic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Vegetable and White Bean Salad with Balsamic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Vegetable and White Bean Salad with Balsamic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
