Grilled Summer Vegetable Salad with Chickpeas and Basil
Serves 4 to 6
Time 30 min
Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow bell pepper, quartered
- 1 red bell pepper, 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 fresh basil
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
- 1/4 teaspoon fine sea salt
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
Method
Prepare a grill for medium heat cooking, oiling the grill grates as needed.
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 carbohydrates (7g dietary fiber, 5g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow bell pepper, quartered
- 1 red bell pepper, 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 fresh basil
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
- 1/4 teaspoon fine sea salt
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper