More Picnic Food

On Saturday, Katie and I spend the first half of the day hiking at Clark Reservation State Park in Jamesville. I packed a quick picnic lunch for us....Orange Marinated Chickpea and Onion Salad and Balsamic-Roasted Zucchini and Mushrooms, and some fresh local strawberries.

Orange-Marinated Chickpea and Onion Salad (Based on a recipe from The Mediterranean Vegan Kitchen by Donna Klein)

2 cups cooked chickpeas
1 med red onion, halved and thinly sliced
1/3 c dried cranberries
1/4 c orange juice
1 tbsp red wine vinegar
1 tbsp lemon juice
3 cloves garlic, minced
1 tsp red pepper flakes
1-2 c halved cherry or grape tomatoes
6-8 c chopped dark lettuce (romaine, red leaf, etc)

Toss together all the ingredients but the tomatoes and lettuce. Let marinate at least a hour but preferably overnight. Right before serving, prepare lettuce and tomatoes, then top with marinated chickpeas.

Balsamic Roasted Zucchini and Mushrooms (or whatever other veggies you want)

2 small zucchini, thinly sliced
20-30 small mushrooms, halved
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1 tsp garlic powder
1 tsp dried basil
1 tsp or more fresh cracked black pepper

Prick the zucchini slices all over with a fork. Place the veggies in a large bowl or pan and add the remaining ingredients. Toss to coat and let marinate, blending occassionally, for a few hours to overnight. Spread in a single layer on a baking sheet and roast at 425 degrees for 15-20 minutes and then broil until right when they begin to darken. Or, if you are a cool person and have a grill, grill them and make them extra tasty. They are good hot, but they are better cold!