Chargrilled Broccoli, Zucchini, Peas, and Radish with Cannellini Beans – Flamingo Estate

Ingredients

• 2 small broccoli heads (about 1 ¾ lbs), cut into florets
• 3 zucchini, sliced diagonally into ¼ inch pieces
• 2-3 tbsp extra-virgin olive oil
• 1/3 pound garden peas (fresh or frozen)
• One and a half 15 oz cans cannellini beans (about 2 cups), drained
• 2 radishes, shaved
• ½ cup basil leaves, torn
• ½ cup mint leaves, torn
• ½ cup flat-leaf parsley leaves, chopped
• 1 crusty Italian bread loaf, to serve (optional)
• Sea salt and black pepper