What on Earth do you do with a chayote?

Anybody who knows me knows to expect me to come up with something unusual. That doesn’t mean it’s always good. Just unexpected and different.

I was feeling pretty playful when I walked into the Asian market to get some Thai basil and a few other things when I spotted the chayote. It was calling my name.

Chayote

Chayote isn’t a very pretty fruit. It’s not a very tasty one, either. But it has very few calories, and is high in vitamin C and fiber.

Chayote on the inside appears similar to an apple or pear, but is not typically eaten raw like a fruit.

Roasted chayote and red pepper

I prepared this dish because I was hungry for something bright and colorful.

Roasted chayote, garbanzos and red pepper

1/3 cup apple cider vinegar

1/4 cup olive oil

3-4 green onions, chopped

4 large cloves garlic, chopped

1/2 cup cilantro, chopped

2 tablespoons parsley, chopped

Juice and zest of 1 lime

1 tablespoon crushed red pepper

1/2 teaspoon black pepper

Salt to taste

2 chayote

1 large red bell pepper

2 cups cooked garbanzo beans (or 1 can, drained)

Place first 10 ingredients in a medium mixing bowl, stir well. Wash and halve chayote and bell pepper. Remove seeds and core. Slice thinly. Place chayote, bell pepper and garbanzos in marinade. Stir gently. Cover and refrigerate at least 1/2 hour. When ready to cook, preheat oven to 425 degrees. Pour vegetable mix into a large ceramic baking dish, spreading to make it a single layer. Put in oven for about 25 to 30 minutes.

Serve hot over brown rice or let cool and serve over a bed of lettuce. Make a dressing of apple cider vinegar and olive oil with a little chopped garlic and cilantro.

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