Only a foot of snow on the ground, it seems that spring is in the air. And spring equals grill. With relatively little planning almost anything can be cooked on the grill. Less clean up, deeper flavors, and big platters of food. What else is there?

Grilled Salad with Chick Peas, Slow Roasted Garlic, Grape Tomatoes, and Baby Arugula

This dish has a familiar Mediterranean feel. Substitute any vegetables that you prefer. I like the peppery overtones of the arugula, while others may enjoy mild spinach. The quantities are up to you. I like to start with “one” unit of each. Take notes and adjust amounts the next time. 

Serves 4

  • 1 cup whole cloves of peeled garlic

  • 1tablespoon olive oil

  • 1 medium size zucchini, quartered lengthwise

  • 1 medium onion, peeled and sliced in 1/2” thick rounds

  • 1 sweet yellow (or orange) bell pepper, quartered lengthwise, seeds and membrane removed

  • 2 tablespoons olive oil

  • 1 small can (14oz) of chick peas, drained and dried well

  • 1 pint grape tomatoes, cut in half

  • 1 large handful of baby arugula

  • 6-8 leaves large basil leaves, sliced thinly crosswise 

  • 2 teaspoons sherry vinegar

  • salt and pepper to taste

Heat oven to 375ºF. Put garlic cloves in the center of a sheet of aluminum foil, drizzle olive oil on top and season with salt and pepper. Fold up the foil  and seal tightly. Bake for about 50-60 minutes or until soft. Open foil and cool, reserving oil.

Lightly toss zucchini, onion, and yellow pepper with olive oil. Place on preheated grill until scored with grill marks, 6-8 minutes. Flip and grill for another 6-8 minutes.

Cut zucchini to 1 inch lengths, separate onion into rings and cut peppers into 1 inch pieces.

In a large bowl place cut vegetables, chick peas, tomatoes, roasted garlic, and reserved oil. Toss well to combine.

Add arugula, basil and sherry vinegar. Gently toss together and season with salt and pepper.