Whole Foods Market recipes include grilled vegetable panzanella and chickpea deviled eggs. These recipes use cooking methods such as grilling and boiling, and are suitable for some special diets.
To make grilled vegetable panzanella, prepare a grill for high heat. Grill 1 6-inch baguette, 1 sliced zucchini, 1 sliced yellow summer squash and 1 quartered red bell pepper for five minutes. Flip and continue grilling for five more minutes. Keep the bread and vegetables warm while preparing the dressing.
Puree 1/2 pint of cherry tomatoes with 2 tablespoons of balsamic vinegar, 2 garlic cloves, 1 teaspoon of fresh oregano, 1 teaspoon of fresh thyme and 1/4 cup of fresh basil in a blender to make a dressing. Cut the bread, zucchini, squash and bell pepper into bite-sized pieces and toss with 1/2 pint of cherry tomato halves and the dressing. Allow to sit for 30 minutes before serving.
To make chickpea deviled eggs, boil 1 dozen eggs for 12 minutes and transfer them to a bowl with ice water. Wait five minutes, then peel and halve the eggs. Separate the whites from the yolks, transferring the yolks to a bowl.
Mash the yolks with 1/2 cup of canned garbanzo beans, 2 tablespoons of chopped red onion, 2 tablespoons of mayonnaise, 2 tablespoons of lemon juice, 1 tablespoon of mustard, 1/2 teaspoon salt and 2 tablespoons of warm water. Scoop the filling into each egg-white half and garnish fresh parsley and chickpeas.