Grilled Vegetable And Black-Eye Pea Salad

• 1 cup dried black-eye peas
• 2 cloves garlic, unpeeled
• 2 None portobello mushrooms, thinly sliced
• 2 medium zucchini, thinly sliced lengthwise
• 8 oz cherry tomatoes
• 1 tbsp olive oil
• 1 tsp finely grated lemon peel
• 2 tbsp lemon juice
• 1 tsp finely chopped fresh thyme
• 2 cups baby arugula leaves

1. Place peas in a bowl and cover with water. Let stand overnight; drain. Cook in medium saucepan of boiling water for 20 mins, or until tender; drain. Rinse under cold water; drain.
2. Meanwhile, heat an oiled grill pan on medium-high heat. Cook garlic, mushrooms, zucchini and tomatoes, in batches, until tender.
3. Peel garlic; crush. Whisk garlic, oil, lemon peel and juice, and thyme in large bowl.
4. Add beans, vegetables and arugula to bowl with garlic mixture; toss gently. Season to taste.

peas, garlic, portobello mushrooms, zucchini, tomatoes, olive oil, lemon peel, lemon juice, thyme, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/34332 (may not work)