GRILLED SUMMER VEGETABLE SALAD WITH CHICKPEAS AND BASIL

By á-172996

Serves 4 to 6

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

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

Preparation

Step 1

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.