Grilled Summer Vegetable Salad with Chickpeas and Basil
4

Serves 4 to 6

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.

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    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
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    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
    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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