I love grilled vegetables in my salads and recently my sister suggested using green beans which I have to admit I would have never considered but we had a big crowd and a big bunch of beans that needed using up. If you have read some of my previous posts you will also know I love roasted garlic and that is what makes up the dressing of this delicious summer dish.

I recommend using a cast iron griddle pan to make this dish, you don’t want to loose your green beans in the BBQ. The roast garlic doesn’t take long in the oven but it something you can make ahead and you can roast several bulbs as before you know there will so many things you want to add roasted garlic to such as Romesco Sauce, Garlic Mayo, Cesar Salad dressing… trust me the list goes on.


2 large courgettes cut into 1.5 cm oval slices

As many green beans as you can hold in two hands, topped

5 shallots skinned and sliced in thick rings

For the Dressing

1 bulb of roasted garlic

1/4 cup of olive oil

Optional – handful of parsley or two sprigs of rosemary leaves picked (these impart very different flavours but both work well.


Get you griddle pan heating up and start slicing your courgette, lay the pieces on a plate and brush with olive oil. Put the oiled side down on the griddle pan and then brush the side facing up before you flip them. I like my courgette to be warmed through but still have a bite so just 2-3 minutes each side on a hot pan. If things are burning then adjust your heat. You can put them whole into the salad bowl or slice them. Then then griddle your onions and beans. Once everything is grilled toss together with the dressing and add salt and pepper to taste.

This makes a great side dish or a wonderful lunch on grilled sourdough bread with herby cheese spread.