Roasted Vegetables Salad With Garbanzos Recipe

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Roasted Vegetables Salad With Garbanzos Recipe

 

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Roasted Vegetables Salad With Garbanzos

 

Ingredients

1 olive oil spray
1 clove garlic -- slivered
1 medium zucchini -- quartered
1 lengthwise
3/4 cup red, green, and yellow bell
1 peppers -- cut in strips
1 salt and pepper
8 oz garbanzo beans, canned --
1 rinsed and drained
4 tbsp chopped fresh cilantro --
1 divided
2 tbsp vinegar and oil salad
1 dressing



 

Preparation

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)

 

 

Servings: 2

 

 

 

 


 

Roasted Vegetables Salad With Garbanzos Recipe brought to you by Recipes 4U