Grilled Vegetable & Naan Salad
Prep Time
Cooking Mode
⅓ cup olive oil
3 tbsp red wine vinegar
2 tbsp minced red onion
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
½ tsp salt
2 zucchini, cut lengthwise into ½-in. (1-cm) thick slices
1 lb 1 bunch asparagus, trimmed
2 Sensations by Compliments Roasted Garlic Naan Bread
1 can chickpeas, drained and rinsed
⅓ cup olive oil
3 tbsp red wine vinegar
2 tbsp minced red onion
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
½ tsp salt
2 zucchini, cut lengthwise into ½-in. (1-cm) thick slices
1 lb 1 bunch asparagus, trimmed
2 Sensations by Compliments Roasted Garlic Naan Bread
1 can chickpeas, drained and rinsed
Directions
1In large bowl, make dressing by whisking together oil, vinegar, onion, parsley, chives and salt. Measure 2 tbsp (30 mL) of dressing into another bowl; add zucchini and asparagus and toss to coat.
2Place vegetables on grill preheated to medium-high. Cook 5 min., turning occasionally, until tender-crisp and lightly charred. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove veggies and bread from grill and cut into bite-size pieces.
3Add veggies, naan and chickpeas into first bowl (containing remaining dressing). Toss to coat. Serve warm or at room temperature.
Tips
1
Substitute chickpeas with drained and rinsed canned white beans or lentils.
Disclaimer
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Personal Note
Personal Note
