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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

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.

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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