White bean salad with grilled squash, zucchini, and roasted red pepper dressing (for a crowd) from Let the Flames Begin: The Indispensable Grilling Cookbook by Chris Schlesinger and John Willoughby

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on August 04, 2025

    This was delicious! I served it with seared cod with capers and brown butter. My only criticism is that it was one fairly unappealing color - yellow. I used yellow summer squash and a yellow and orange bell in the vinaigrette. It looked a bit muddy, but tasted good. If I make it again I’ll use green zucchini, and possibly dice the roasted red pepper and make a simple vinaigrette.

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