Roasted Vegetables Salad With Garbanzos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Beans, Salad | 2 | Servings |
INGREDIENTS
| Olive oil spray | ||
| 1 | Clove garlic, slivered | |
| 1 | Zucchini, quartered | |
| lengthwise | ||
| 3/4 | c | Red, green and yellow bell |
| peppers cut in strips | ||
| Salt and pepper | ||
| 8 | oz | Garbanzo beans, canned |
| rinsed and drained | ||
| 4 | T | Chopped fresh cilantro |
| divided | ||
| 2 | T | Vinegar and oil salad |
| dressing |
INSTRUCTIONS
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 oil as 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) Posted to MC-Recipe Digest V1 #168 Date: Thu, 25 Jul 1996 16:41:35 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : This is a simple recipe that features the roasted flavors of the vegetables. Serve warm with angle hair spaghetti topped with Spicy Red Pepper Sauce; Classico's slightly chunky "di roma arrabbiata" was good, especially when simmered, not just heated. Other sides: oat-nutty bread and honied blueberries. (July 96)
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 84
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 352.5mg
Potassium: 507.1mg
Carbohydrates: 30g
Fiber: 6.3g
Sugar: 2.9g
Protein: 7.1g