Roasted vegetables salad with garbanzos
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil spray | ||
| 1 | Clove garlic -- slivered | |
| 1 | medium | Zucchini -- quartered |
| Lengthwise | ||
| ¾ | cup | Red, green, and yellow bell |
| Peppers -- cut in strips | ||
| Salt and pepper | ||
| 8 | ounces | Garbanzo beans, canned -- |
| Rinsed and drained | ||
| 4 | tablespoons | Chopped fresh cilantro -- |
| Divided | ||
| 2 | tablespoons | Vinegar and oil salad |
| Dressing | ||
Directions
Heat a (raised-ridge) griddle to moderate high; spray with oil. Put garlic and vegetables in the pan. Lightly brown (soften) the garlic; roast zucchini and sweet peppers. Add oilas needed to prevent burning. Turn occasionally. Season with pepper and salt when the vegetables are nearly tender.
Allow about 10 minutes for the vegetables to cool before chopping the zucchini into bite-sized pieces. Transfer chopped vegetables, garbanzo beans, and half the chopped cilantro into a glass serving bowl. Toss with a low-fat Balsamic vinaigrette. Garnish it and the pasta dish with the remaining chopped cilantro. (Makes 2 to 3 portions) Recipe By : Pat Hanneman, Riverside (1996)
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