Grilled veggie salad with naan bread
Grilled veggie salad with naan bread

Preparation time 10 minutes

Total time: 17 minutes

Ingredients

  1. 80 mL (1/3 cups) olive oil
  2. 45 mL (3 tbsp.) red wine vinegar
  3. 30 mL (2 tbsp.) thinly sliced red onion
  4. 30 mL (2 tbsp.) finely chopped fresh parsley
  5. 15 mL (1 tbsp.) minced fresh chives
  6. 2 mL (1/2 tsp.) salt
  7. 2 zucchini, cut lengthwise into 1 cm (½ in.) thick slices
  8. 1 bunch asparagus, trimmed
  9. 2 portions naan bread of your choice (1/2 bag)
  10. 1 can 540 mL (19 oz.) chickpeas, rinsed and drained

Directions

  1. Preheat barbecue to medium-high.

  2. Meanwhile, whisk together oil, vinegar, onion, parsley, chives, and salt in a large bowl.

  3. Pour 30 mL (2 tbsp.) of dressing into another large bowl. Add zucchini and asparagus, stirring to coat.

  4. Place the veggies on the grill and grill for 5 minutes, turning from time to time until they are cooked, but still crunchy and light grill marks appear.

  5. Grill naan bread for 2 or 3 minutes per side, until bread is golden and grill marks appear.

  6. Take veggies and bread off the barbecue and cut into bite-size pieces.

  7. Add veggies, bread, and chickpeas to bowl with dressing, stirring to coat. Serve salad hot or at room temperature.

Chef’s secret 

If you prefer, substitute chickpeas for drained and rinsed canned white beans or lentils. To really make your salad pop, add a bit of feta.

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