| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 12 | servings |
INGREDIENTS
| 3 | lg | Vidalia onions; thinly sliced |
| 2 | tb | Coarse salt |
| 1 | c | Chopped fresh basil |
| 2 | md | Lemons; Juice of |
| 1/2 | c | Extra-virgin olive oil |
| 8 | c | Cooked garbanzo beans |
| 8 | lg | Zucchini; sliced |
| 1/4 | c | Chopped fresh mint leaves |
| 1 | tb | Coarse salt |
| Zest and juice of 2 medium lemons | ||
| 12 | SERVINGS DAIRY-FREE |
INSTRUCTIONS
MINTED ZUCCHINI Vidalia onions are named for Vidalia, Ga., where they are grown. These large, pale yellow onions are extremely sweet and juicy and are available from May through June. Marinating Vidalias intensifies their sweet taste and softens their raw texture. Put onion slices in large baking dish. Sprinkle with salt, basil, lemon juice and olive oil. Toss gently to mix. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or up to 3 days, stirring occasionally. Transfer onion mixture to large serving bowl. Add garbanzo beans and mix. In large bowl, combine zucchini, mint, salt, lemon zest and juice. Toss to mix. Spoon minted zucchini on top of onion and garbanzo salad. PER SERVING :230 CAL.; 11G PROT.; 5G TOTAL FAT (1G SAT. FAT); 37G CARB.:0 CHOL.; 593MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 36 Converted by MM_Buster v2.0l.
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