Roasted Summer Veggies Servings: 24
Ingredient Zucchini, chopped Olive oil Salt Black pepper, ground Chickpeas (garbanzo beans), rinsed and drained Lemon juice (fresh or bottled)
Weight or Measure 4 cups ¼ cup 2 tsp 1 tsp 4- 15 oz cans ¼ cup
Instructions: 1. Preheat oven to 400°F. 2. Dice the zucchini and put in a large bowl. 3. Add the olive oil, salt and pepper to the bowl and mix well. 4. Spread the mixture out evenly on a large baking tray and put in the oven for 15 minutes. 5. Add the chickpeas (garbanzo beans) to the zucchini mixture, stir, and out back in the oven for another 10 minutes. 6. Remove from the oven and put in serving container. 7. Pour lemon juice (if desired) and serve. CACFP Guidelines: ¼ cup provides: • ¼ cup equivalent of vegetables
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