| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Beans, Salad |
2 |
Servings |
INGREDIENTS
|
|
Olive oil spray |
| 1 |
|
Clove garlic; slivered |
| 1 |
md |
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 |
tb |
Chopped fresh cilantro; divided |
| 2 |
tb |
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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