Roasted ZVB Salad

You are probably wondering what the heck ZVB means, and its pretty simple. Zucchini, Veggies, and Beans. Those are the primary ingredients in this dish, and when I tell y’all this can replace even your favorite carblicious side, I tell not one lie. This dish is extremely versatile, and has been used in my lord’s house as a side dish, salad topper, and even a quick standalone snack. Super simple to make, this yumminess will elevate any meal. Feel free to enjoy sprinkled with Cotija cheese on top, or as is for a equally delicious bite. Enjoy!

Ingredients

  • 4 zucchini, quartered and cut into small/medium pieces

  • 2 ears of fresh corn, kernels cut off cob

  • 1 15-oz can of garbanzo beans, drained and rinsed

  • 1 red bell pepper, diced

  • 1 shallot, chopped into small slices

  • 2 tablespoon cilantro, chopped fine

  • 1 tablespoon Badia Sazon Complete

  • 5 teaspoons cumin, separated

  • 5 teaspoons chili powder, separated

  • 4 teaspoons garlic powder

  • Avocado oil (quantities given in directions)

Directions

  • Wash and cut all veggies according to ingredient list specifications.
  • Pre-heat your oven to 425 degrees.
  • Line a large baking sheet with parchment paper.
  • Add cut zucchini to a large bowl with 2 teaspoons of cumin, 2 teaspoons of chili powder, and 2 teaspoons garlic powder. Add 1 or so tablespoons of oil, and toss to coat completely. These measurements are estimates. Add less or more to make sure each piece is nicely coated.
  • Evenly spread your zucchini or the baking sheet and place into the oven. Roast for 10 – 12 minutes. Be sure to keep an eye on the veggies. I check about 10 minutes in to see if the veggies are browning on the side touching the parchment. If not browning yet, give a few more minutes and check again. I flip the pieces over as best I can once the under side is browned, to get the opposite side browned as well. Remove from oven once browned and tender. Set aside.
  • Heat a thin layer of oil in a skillet. You don’t want to deep fry the garbanzo beans, but you want enough oil in the pan to give them a nice crisping.
  • Once rinsed and completely patted dry, add the garbanzo beans to the same bowl you seasoned the zucchini. Add 2 teaspoons of cumin, 2 teaspoons of chili powder, 2 teaspoons of garlic powder, and 1 or so tablespoons of oil to coat. Toss to mix all ingredients completely.
  • Add half of the garbanzos to the pan, being sure not to over crowd. You want each bean to have space to crisp up nicely. Pan fry for approximately 7-8 minutes, or until beans start to get crispy. They will still be soft on this inside, but you want the crunch. Remove the first batch onto a plate lined with paper towel, and prepare the second batch. Once done, set aside.
  • Using the same skillet you cooked the beans in, add red pepper, corn, and Badia Sazon seasoning. Sauté for 7-10 or so minutes until tender. Once done, shut off heat and prepare to assemble.
  • Add all ingredients into a large bowl and stir to combine. Taste and add a pinch of salt if necessary. I also add a little pepper to mine, which is completely optional.
  • Add chopped shallots and cilantro and stir to combine. Enjoy!

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