Ingredients Jump to Instructions ↓

  1. In summer the grill is easy and fast for grilling vegetables. Use an oiled basket or skewer the veggies whole to grill, then cut into serving-size bites. When combined with balsamic vinegar, the plums morph into a tart-sweet self-basting dressing.

  2. Preheat oven to 375 F (190 C)

  3. Rimmed baking sheet, lightly oiled Ingredients

  4. 2 black plums, cut into eighths

  5. 1 red bell pepper, cut into eighths

  6. 1 carrot, cut in half lengthwise and then crosswise into eighths

  7. 1 onion, cut into eighths

  8. 2 cauliflower florets, thinly sliced

  9. Sea salt and freshly ground pepper

  10. 4 tablespoons (60 mL) olive oil, divided

  11. 2 cups (500 mL) packed seasonal greens

  12. 2 tablespoons (25 mL) balsamic vinegar

  13. 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed

Instructions Jump to Ingredients ↑

  1. On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer. Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife.

  2. In a salad bowl, toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required.

  3. Tip You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned


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