Roasted vegetables salad with garbanzos
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Roasted vegetables salad with garbanzos
  Vegetables    Salad    Beans  
Last updated 6/12/2012 1:20:44 AM. Recipe ID 52611. Report a problem with this recipe.
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      Title: Roasted vegetables salad with garbanzos
 Categories: Beans, Salad, Vegetables
      Yield: 2 Servings
 
           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 oilas needed to prevent
  burning. Turn occasionally. Season with pepper and salt when the
  vegetables are nearly tender.
  
  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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Recipe ID 52611 (Apr 03, 2005)

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