Lima Beans with Grilled Stuffed Vine Leaves

This is a vegetarian main that turns two humble staples into something elegant: lima beans simmered with bay leaf and olive oil, and grape leaves stuffed with a bright mix of grilled summer vegetables. The stuffed leaves go on skewers and over the grill rather than the usual braising pot, which chars the edges and adds smoke.

The filling is a celebration of summer produce: chopped spinach, diced red bell pepper, grilled zucchini and yellow squash, plus cilantro and lime juice. No rice, no meat, just vegetables wrapped tight and grilled.

The beans get their own treatment after simmering: popped mustard seeds, slivered jalapeno, red pepper, and fresh tomato saute together before the cooked beans join. A finishing shower of mint and parsley lifts everything.

Chef Tips

• Soak the grape leaves 10 minutes and cut out the tough stems. Skip either step and the rolls tear on the grill.
• Soak the wooden skewers in water for 10 minutes before threading. Dry skewers char and snap before the leaves finish.
• Roll the parcels tight but not crushed. Loose rolls unravel on the grill, overstuffed ones burst.
• Pop the mustard seeds in oil with a lid on. Uncovered, they jump out of the pan.
• Remove any skins that float on the lima beans during simmering. They turn mushy and cloudy while the beans stay firm.

Variations

• Swap lima beans for cannellini or gigante beans for a creamier, meatier bite.
• Drizzle the finished platter with tahini thinned with lemon juice for a Middle Eastern flourish.
• Add crumbled feta over the grilled leaves just before serving for salty contrast.