Tuesday, 16 December 2008

Roasted Garbanzo Bean & Squash Salad

small container of cherry tomatoes
2 cups chopped zucchini
2 cups chopped squash
1/2 medium red onion, sliced into strips
1 regular can of garbanzo beans, drained
   & rinsed
1-2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced


  • Preheat oven to 425.
  • Arrange the tomatoes, zucchini, squash, onions and garbanzo beans on a baking sheet (it’s ok if it’s a little crowded). 
  • Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
  • Remove from oven. (Still on the baking sheet), drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. 
  • Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy).
  • Remove from the oven and toss with sliced basil. 
  • Taste and adjust seasonings. 
  • Drizzle with a little bit more olive oil, if you like.