Mediterranean Salad with Zesty Lemon Vinaigrette

Ingredients

• 6  bell pepper rings green
• 6  bell pepper rings red
• 2 cups croutons plain
• 1.3 pound eggplant cut into 12 (1/4-inch-thick) slices
• 2 cups fennel bulb thinly sliced ( 1 large)
• 4 ounce feta cheese crumbled
• 2 cups cut green beans (2-inch)
• 6 servings lemon zest 
• 15 ounce no-salt-added chickpeas rinsed drained canned (garbanzo beans)
• 4 cups gourmet salad greens 
• 2 cups tomatoes chopped
• 1.5 inch zucchini 

Equipment

• baking sheet

Directions

1. Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well.
2. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.
3. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray.
4. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned.
5. Remove from baking sheet; let cool.
6. 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.
7. Drizzle with remaining vinaigrette.