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Recipes Salads Vegetable
Recipes Salads Vegetable
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| Servings: | 4 |
| Author Notes: | In summer the grill is easy and fast for grilling vegetables. Use an oiled basket or skewer the veggies whole to grill, then cut into serving-size bites. When combined with balsamic vinegar, the plums morph into a tart-sweet self-basting dressing. |
| Ingredients: |
2 black plums, cut into eighths
1 red bell pepper, cut into eighths 1 carrot, cut in half lengthwise and then crosswise into eighths 1 onion, cut into eighths 2 cauliflower florets, thinly sliced sea salt and freshly ground pepper 4 tablespoons (60 mL) olive oil, divided 2 cups (500 mL) packed seasonal greens 2 tablespoons (25 mL) balsamic vinegar 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed |
| Instructions: |
Preheat oven to 375ºF (190ºC). Lightly coat a rimmed baking sheet with oil. On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer. Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife. In a salad bowl, Toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required. Tip: You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned. |
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