• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Roasted Vegetables Salad with Garbanzos

  • Recipe Submitted by on

Category: Salads, Beans

 Ingredients List

  • 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


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

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)

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