Servings: 6 servings as a side
Calories: 205kcal
Ingredients
- 1 fennel bulb cored and cut lengthwise into about 1.5 cm thick slices
- 2 red bell peppers cored, seeded and quartered
- 1 yellow bell pepper cored, seeded and quartered
- 1 medium zucchini sliced lengthwise
- 2 portobello mushrooms
- 60 ml olive oil
- 80 ml black olive tapenade
- 150 grams cherry tomatoes halved
- 540 ml canned chickpeas rinsed and drained
- A handful fresh basil or parsley roughly chopped
Instructions
- Heat an outdoor grill for medium-high, direct heat.
- Prep the fennel, zucchini, peppers while the grill heats. Brush the fennel, zucchini and mushrooms with olive oil on both sides.
- Grill the vegetables in a single layer, starting with the peppers and fennel as they will take the longest (about 8-10 minutes), followed by the mushrooms and zucchini (about 7-8 minutes).Note: You can also use roasted vegetables for this dish. Simply toss in olive oil and roast on a baking sheet at 425 degrees F, stirring occasionally, for 30 -45 minutes.
- Cut the grilled vegetables into 2½- 3 cm pieces and place in a large bowl. While the vegetables are still warm, add the tapenade and stir until all the vegetables are well coated. Note: if your tapenade is quite thick, thin with a little water.
- Slice the cherry tomatoes in half and add to the bowl along with the chickpeas. Stir to combine.Add the roughly chopped basil or parsley just before serving.
- Serve at room temperature or slightly chilled.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 489mg | Potassium: 639mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1531IU | Vitamin C: 103mg | Calcium: 55mg | Iron: 2mg
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