Chick-Peas with Vegetables and Feta Cheese

From The Family Circle Cookbook
Serves 4

This is a very healthy recipe; serve over plain brown rice or Green Rice (recipe under "Potatoes Rice and Grains" label) to form a complete protein with the beans. A great way to use your summer garden veggies.

2 16-oz cans chick-peas (garbanzo beans), drained and rinsed
3/4 cup finely crumbled feta cheese
2 to 3 tsp Dijon mustard
4 medium-size tomatoes
3/4 tsp salt
1/4 tsp pepper
2 tbls olive oil
1 large onion, coarsely chopped
1 large sweet red or yellow pepper, cored, seeded and coarsely chopped
1 1/4 tsp leaf marjoram, crumbled
2 cloves garlic, finely chopped
1 large yellow squash, cut into chunks
1 large zucchini, cut into chunks

1. Preheat oven to moderate (375).
2. Lightly grease shallow 2-quart baking dish, 8x8x2 inches. Add beans, feta, and mustard. Chop 2 of the tomatoes; stir into beans with salt and pepper.
3. Heat 1 tbls oil in large skillet over medium heat. Add onion, sweet pepper and marjoram; saute 5 minutes or until onion is softened. Add garlic; saute 2 minutes. Stir into bean mixture.
4. Heat remaining tbls oil in same skillet. Add yellow squash and zucchini; saute 5 minutes.
5. Meanwhile, seed and shop remaining 2 tomatoes; stir into squash mixture. Spoon over bean mixture. Cover dish with aluminum foil.
6. Bake in preheated moderate oven (375) for 45 minutes.