Goat Cheese and Tomato Stuffed Vegetables with Chickpea Salad
4

Serves 4 as an entree, 8 as a side dish

Pair these stuffed zucchini or eggplant with the chickpea salad for a complete meal or serve the zucchini alone as a side dish for grilled meats.

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    Ingredients: 
    • 4 small zucchini or eggplant, halved lengthwise
    • Salt to taste
    • 1/2 cup bread crumbs
    • 1/2 cup sun dried tomato and olive bruschetta topping
    • 1 (4 ounce) package fresh goat cheese, crumbled
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon chili powder or Spanish pimentón
    • 1 (15 ounce) can garbanzo beans, drained
    • 1 cup (about 2 ounces) baby arugula
    • 1 tomato, seeded and finely chopped
    • 1 tablespoon chopped flat-leaf parsley
    • 1/2 a lemon, Juice of
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    Method: 

    Preheat oven to 400°F. Gently scoop out zucchini or eggplant to form "boats." Sprinkle with salt and invert onto paper towels. Let sit 15 minutes, then rinse and pat dry. Arrange in a baking dish in a single layer.

    Combine bread crumbs and bruschetta topping and divide evenly into boats. Top with crumbled goat cheese and bake 10 to 15 minutes, or until just tender.

    Meanwhile, heat olive oil in a large skillet over medium high heat. Add chili powder and stir to blend. Add beans and cook until just golden. Turn off heat and toss in arugula. Serve chickpeas alongside stuffed vegetables. Garnish all with tomato, parsley and fresh lemon juice.

    Nutritional Info: 
    Per Serving:Serving size: As an entrée, 330 calories (150 from fat), 16g total fat, 5g saturated fat, 15mg cholesterol, 850mg sodium, 32g carbohydrate (7g dietary fiber, 5g sugar), 14g protein
    Special Diets: 

    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. See our Terms of Service.

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