Marinated Beans and Veggies
This is my favorite summer staple. I prefer having marinated beans and veggies like these in the fridge at all times when the weather is balmy. The formula is simple: any kind of cooked beans + roasted and raw veg + herbs + vinaigrette. I know that I can seamlessly incorporate most seasonal vegetables I come across into this dish, and it’s just so convenient to have on hand. The marinated beans and veggies can be enjoyed as is for a light meal or served as a side, spooned into salads/bowls/pasta, or even dolloped on a sandwich.
Marinated Beans and Veggies
serves 4-6
2-3 medium zucchini, cut into half-moons
1 red onion, peeled and cut into eight wedges
sea salt
chile flakes or freshly ground black pepper
1/4 cup olive oil, plus more for drizzling the vegetables
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard or grainy mustard
3-3 1/2 cups cooked beans of choice
1 medium-large tomato, cut into chunks
a few handfuls of basil or other herbs of choice
Preheat the oven to 400° F (200° C). Add the zucchini and onion to a parchment-covered baking sheet, sprinkle with salt, chile flakes/pepper, and drizzle with oil. Stir to coat. Roast for 30 minutes, stirring halfway, until the vegetables are soft and caramelized in parts.
In a large bowl (in which you’ll be making the dish), combine 1/4 cup oil with the vinegar, mustard, salt, and more black pepper or chile flakes. Whisk until smooth. Add the beans, tomato, roasted vegetables, and herbs. Stir to combine. Ideally, let marinate for at least an hour at room temperature or refrigerated overnight. Serve at room temperature or cold.
Intuitive Cooking Takeaways
This is such a great recipe for practicing intuitive cooking. Switch up the beans, vegetables, and herbs according to what’s in season or what you have on hand. I suggest keeping the red onion or some sort of roasted onion/allium as a constant, as well as including both roasted and raw vegetables.