This roasted vegetable recipe is fun and fast to make, so pretty to look at, and super delicious! The spices are perfect and just a bit of Parmesan cheese adds a comforting touch to this gorgeous rainbow of a dish! You can serve it as a side dish, or as the main meal (just double the beans).
Serves 4
267 Calories
10g Fat
36g Carbs
9g Protein
3g Fiber
Ingredients
3 bell peppers (3 different colors, please)
2 zucchinis
1 medium red onion
2 Tbsp Extra Virgin Olive Oil, plus 2 more tbsp 🙂
2 Tbsp red wine vinegar
3 cloves garlic, pressed
2 Tbsp finely chopped basil
1/4 cup fresh grated Parmesan cheese
2 cans garbanzo beans, heated OR 2 cups soaked garbanzo beans
Directions
IF GRILLING (15 mins total):
Brush the grill with olive oil and heat it up. Quarter the bell peppers. Slice zucchinis in 1/4, lengthwise. Cut the onion into thick 1/2 inch slices (rings). Place all veggies on the grill and cook 2-3 minutes on each side, or until they are bright in color and cooked, but not mushy at all (just until you see brown grill marks). Remove from grill and set aside. Prepare the dressing (see below) while veggies cool. Slices the veggies more finely. Toss veggies and beans in dressing and serve with Parmesan sprinkled on top.
IF ROASTING (45 mins total):
Preheat oven to 350 Fahrenheit. Slice the bell peppers and zucchini into long strips. Cut the onion into 1/2 inch slices (rings). Place all veggies in a large casserole dish and toss with 1 Tbsp olive oil. Bake until veggies are bright in color and beginning to soften, but not mushy. Prepare the dressing while veggies cook (see below). Remove from oven when done. Add beans to the casserole dish, drizzle dressing over the top, and stir to coat. Top with Parmesan cheese.
DRESSING:
In a small bowl, add 2 Tbsp olive oil, vinegar, garlic and basil. Stir to combine, and let sit until the veggies are ready.