Ingredients
The following ingredients have 5 Servings
- 2 tablespoons extra-virgin olive oil
- 1 yellow bell pepper, quartered
- 1 red bell pepper, 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 fresh basil
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
- 1/4 teaspoon fine sea salt
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
Instruction
- Prepare a grill for medium heat cooking, oiling the grill grates as needed.
- 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.
