Ingredients

1 cups (375 mL) dried black-eyed peas 1 yellow pepper, chopped 1 red pepper, chopped 1 small zucchini, chopped 2 tbsp (25 mL) extra virgin olive oil 3 cloves garlic, minced 1 tsp (5 mL) chopped fresh thyme tsp (1 mL) salt Pinch pepper 2 tbsp (25 mL) chopped Italian parsley 1 cup (250 mL) halved grape tomatoes Dressing 3 tbsp (45 mL) extra virgin olive oil 2 tbsp (25 mL) cider vinegar 1 tsp (5 mL) Dijon mustard tsp (2 mL) salt 2 tbsp (45 mL) chopped fresh chives 2 tbsp (25 mL) chopped Italian parsley 1 cup (250 mL) halved grape tomates 1/3 cup (75 mL) crumbled goat cheese

Description

This Vibrantly Coloured Side Dish Is Perfect Alongside A Roasted Chicken Breast Or Pork Chop. The Roasted Vegetables Add Colour And Texture To The Peas.

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