Generations Magazine - August-September 2016 - Roasted-Veggie-Garbanzo-Salad_image1Ingredients

2 large carrots, sliced on the diagonal
2 red bell peppers, halved, sliced
4 small eggplants, sliced thin on the diagonal
2 red onions, sliced thin
2 tomatoes, diced
2 cans low-sodium garbanzos, drained, rinsed
1/2 cup balsamic vinaigrette dressing
1 bunch fresh sweet basil
2 Tbsp. Italian parsley, chopped
1/2 cup feta cheese
extra virgin olive oil
cooking spray

Directions

Preheat oven to 425°. In a large bowl, toss cut veggies with a drizzle of olive oil. Lay the veggies on two baking sheets prepared with cooking spray. Bake for 20 minutes until veggies are cooked but still crunchy. Put back into the large bowl and toss gently with the garbanzos and dressing, then place onto a large platter. Stack basil leaves. Roll them and slice them into thin strips with a sharp knife. Sprinkle basil and parsley over the veggies and top with feta cheese.

Serves: 6 | Time: 1 hour to prep

 


CHEF MICHI’S COOKING FRESH
cookingfreshforyou@gmail.com
Queens POB III – 550 S. Beretania St.
Honolulu Community College – 874 Dillingham Blvd.
Cooking FRESH Food Truck:  Corner of Pahoakalani & Cartwright

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