Grilled Vegetable & Naan Salad
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- ⅓ cup
- olive oil
- 75 mL
- 3 tbsp
- red wine vinegar
- 45 mL
- 2 tbsp
- minced red onion
- 30 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 1 tbsp
- finely chopped fresh chives
- 15 mL
- ½ tsp
- salt
- 2 mL
- 2
- zucchini, cut lengthwise into ½-in. (1-cm) thick slices
- 1 lb
- 1 bunch asparagus, trimmed
- 500 g
- 2
- Sensations by Compliments Roasted Garlic Naan Bread
- ½ pkg
- 1 can
- chickpeas, drained and rinsed
- 540 mL
Directions
Step 1
In 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.
Step 2
Place 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.
Step 3
Add veggies, naan and chickpeas into first bowl (containing remaining dressing). Toss to coat. Serve warm or at room temperature.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 460
- Fat:
- 23 g
- Saturated Fat:
- 3 g
- Carbs:
- 52 g
- Fibre:
- 9 g
- Sugar:
- 7 g
- Cholesterol:
- 5 mg
- Protein:
- 15 g
- Sodium:
- 780 mg
