Roasted Garbanzo And Vegetable Salad Recipe With Garlic Feta Olives And Basil Food

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

ROASTED VEGETABLE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
• Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
• Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

GARBANZO-VEGETABLE SALAD

Steps:

• In a large bowl, combine beans, tomato, cucumber, bell pepper, onion, and olives. Sprinkle with parsley and mint. Mix well.
• In a small bowl, combine remaining ingredients, mixing until blended. Pour over vegetables, mixing well.
• Cover and chill several hours or overnight. Stir before serving.

GARBANZO BEAN SALAD WITH FETA CHEESE

Steps:

• Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
• Mix dressing ingredients together; toss with salad.
• Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
• If desired, you may also add a few Kalamata olives on top of each plate.

ROASTED GARBANZO AND VEGETABLE SALAD RECIPE WITH GARLIC, FETA, OLIVES, AND BASIL

Steps:

• Preheat oven to 400F/200C. Put garbanzo beans in a colander placed in the sink and rinse well with cold water until no more foam appears, then let drain well. (You can blot dry with paper towels if you need to speed up the draining step.) While garbanzos drain, chop red bell peppers and red onion. Toss drained garbanzos, chopped red bell pepper, chopped red onion, minced garlic, and olive oil and spread out on a baking sheet that you've sprayed with olive oil or non-stick spray. Season to taste with salt and fresh-ground black pepper. Roast the beans and vegetables about 20 minutes, or until vegetables are starting to soften. While garbanzos and vegetables roast, crumble the feta, drain the olives and slice in half, and wash the basil, spin dry, and slice into strips. When garbanzos and vegetables are done, put back into the bowl and toss with dressing, then let cool for about 10-15 minutes. When cooled, stir in the Feta and sliced olives. Add the strips of basil (or chopped parsley) and stir gently to combine. Season again with salt and fresh ground black pepper (to taste; I didn't add much salt). Serve slightly warm or at room temperature.