GRILLED SUMMER SALAD

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Ingredients:

2 tablespoons extra virgin olive oil, plus more for oiling the grill

1 yellow bell pepper, cored, seeded and quartered

1 red bell pepper, cored, seeded and quartered

1 small red onion, cut into thick rings

2 zucchini, thickly sliced lengthwise

2 yellow squash, thickly sliced lengthwise

2 cloves garlic, chopped

2 tablespoons red wine vinegar

2 tablespoons chopped basil

1 (15-ounce) can chickpeas, rinsed and drained

Salt and pepper to taste

1/2 cup grated parmesan cheese


Instructions

ONE: Oil grill grates, then preheat grill to medium high heat.

TWO: Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.

THREE: In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.