grilled summer vegetable salad with chickpeas

 

 

Ingredients: 

• 2 tablespoons extra-virgin olive oil, plus more for oiling the grill
• 1 yellow bell pepper, cored, seeded and quartered
• 1 red bell pepper, cored, seeded and quartered
• 1 small red onion, cut into thick rings
• 2 zucchini, thickly sliced lengthwise
• 2 yellow squash, thickly sliced lengthwise
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped basil
• 1 (15 ounce) can chickpeas, rinsed and drained
• Salt and pepper to taste
• 1/2 cup grated parmesan cheese   
• 
  
  Method: 

  Oil grill grates, then preheat grill to medium high heat. Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.
  
  In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.
  
  Nutritional Info: 

  Per Serving:230 calories (80 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 620mg sodium, 29g carbohydrate (7g dietary fiber, 5g sugar), 10g protein 

   

  http://wholefoodsmarket.com/recipe/grilled-summer-vegetable-salad-chickpeas-and-basil?utm_source=email&utm_medium=Meat&utm_term=Whole%20Deal&utm_content=Recipe&utm_campaign=2013_05_22_Recipes