- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- â…“ 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
