Instructions: Heat a (raised-ridge) griddle to moderate high; spray with oil. Put garlic and vegetables in the pan. Lightly brown (soften) the garlic; roast zucchini and sweet peppers. Add oil as needed to prevent burning. Turn occasionally. Season with pepper and salt when the vegetables are nearly tender.

Allow about 10 minutes for the vegetables to cool before chopping the zucchini into bite-sized pieces. Transfer chopped vegetables, garbanzo beans, and half the chopped cilantro into a glass serving bowl. Toss with a low-fat Balsamic vinaigrette. Garnish it and the pasta dish with the remaining chopped cilantro. (Makes 2 to 3 portions)

NOTES : This is a simple recipe that features the roasted flavors of the vegetables. Serve warm with angle hair spaghetti topped with Spicy Red Pepper Sauce; Classicos slightly chunky "di roma arrabbiata"

was good, especially when simmered, not just heated. Other sides: oat-nutty bread and honied blueberries. (July 96)

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