Grilled Zucchini Planks w/White Beans, Olive Oil, and Rosemary

Name: Grilled Zucchini Planks w/White Beans, Olive Oil, and Rosemary
Ingredients: Two 12-oz (340-g) cans white beans, drained and rinsed (or cook your own); 3 sprigs rosemary, stemmed and minced; ¼ cup (60 ml) sherry vinegar or red wine vinegar; ¼ cup (60 ml) sherry vinegar or red wine vinegar; 6 garlic cloves (1.2 oz | 34 g), minced or cut into thin slices; Neutral oil; 3 to 4 summer squash (40 oz | 1.2 kg), cut into ¼- to ½-inch- (6- to 12-mm-) thick planks; Salt and freshly ground black pepper; ¼ cup (60 ml) olive oil to dress the beans, plus more for dressing; ¼ cup (60 ml) olive oil to dress the beans, plus more for dressing; Salt and freshly ground black pepper; 1 bag (4 oz | 115 g) arugula

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This is one of my favorite summer dishes because the beans are made well ahead. The summer squash can be grilled in advance and served room temperature or reheated in an oven just before serving. This dish isn’t finicky and is exactly what I want on a hot summer night.

Ingredients

Neutral oil
6 garlic cloves (1.2 oz | 34 g), minced or cut into thin

Side dish
Summer
Gluten-free
Vegan

Method

In a frying pan, heat a glug of neutral oil and fry the garlic and rosemary until fragrant but not browned. Add the beans and sauté briefly. Add the vinegar and ¼ cup (60 ml) olive oil and remove the pan from the heat but keep at room temperature.

Season the squash liberally with salt and pepper and grill over medium-high heat.

Dress the arugula light