Risotto with Veggies

1 box Manischewitz Risotto Mix
3 tablespoons margarine
1 medium onion, diced
1 large zucchini, diced
1 (8 oz.) can whole mushrooms
1 large tomato, diced
1 (7 1/2 oz.) jar roasted peppers
3 tablespoons balsamic vinegar
salt and pepper to taste
1 (15 oz.) can of chick peas, drained

Prepare Manischewitz Risotto Mix according to package directions using 1 tablespoon of margarine. Set aside. Sauté the onion and zucchini in remaining margarine for 5 minutes. Stir in mushrooms. Set aside. In a small bowl, mix fresh tomato, roasted peppers and balsamic vinegar. Gently stir both vegetable mixtures into the Risotto Mix. Add salt and pepper to taste. Top with chick peas. Serves 4.