Another great Summer recipe. Visit the Grand Ledge Farmer’s Market for all your summer vegetables!

Serves 4 to 6

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for oiling the grill
• 1 each red and yellow bell pepper, cored, seeded and quartered
• 1 small red onion, cut into thick rings
• 2 zucchini, thickly sliced lengthwise
• 2 yellow squash, thickly sliced lengthwise
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped basil
• 1 (15-ounce) can chickpeas, rinsed and drained
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

• Oil grill grates, then preheat grill to medium high heat.
• Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total
• Transfer to a large platter as done.
• Set aside to let cool before cutting into bite-size pieces.
• In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper.
• Garnish with Parmesan and serve immediately or cover and chill until ready to serve.