2 cup diced zucchini |
1/2 cup chopped onion (vidalia or red) |
3/4 cup chopped red bell pepper |
1 cup grape tomatoes, halved |
1 15-oz can chickpeas, drained and rinsed (about 1 1/2 cups) |
1 clove garlic, minced |
1/3 cup packed basil leaves, chopped |
1 tbsp. fresh rosemary, chopped |
1/2 tsp dried greek oregano |
pinch red pepper flakes (optional) |
1 tbsp capers, drained and chopped |
1/2 cup chopped kalamata olives |
1/4 cup white balsamic vinegar (or regular or red wine or white wine vinegar....) |
1/3 cup extra-virgin olive oil |
salt and pepper to taste |
1/2 cup feta cheese crumbles |
