Recipe - Roasted Vegetables Salad With Garbanzos

Olive oil spray
1 Clove garlic; slivered
1 md Zucchini; quartered
lengthwise
Three fourths cup Red, green, and yellow bell
peppers; cut in strips
Salt and pepper
8 ounce Garbanzo beans, canned;
rinsed and drained
4 tablespoon Chopped fresh cilantro;
divided
2 tablespoon Vinegar and oil salad
dressing

Heat a (raisedridge) 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
tender.

Allow about 10 minutes for the vegetables to cool before chopping the
zucchini into bitesized pieces. Transfer chopped vegetables, garbanzo
beans, and half the chopped cilantro into a glass serving bowl. Toss with
a lowfat Balsamic vinaigrette. Garnish it and the pasta dish with the
remaining chopped cilantro. (Makes 2 to 3 portions)
Posted to MCRecipe Digest V1 #168

Date: Thu, 25 Jul 1996 16:41:35 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : This is a simple recipe that features the roasted flavors of the
vegetables. Serve warm with angle hair spaghetti topped with Spicy
Red Pepper Sauce; Classico's slightly chunky "di roma arrabbiata"
was good, especially when simmered, not just heated. Other sides:
oatnutty bread and honied blueberries. (July 96)