Cooking Light APRIL 1997
Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.
Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.
Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.
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