Free Online Recipes
 |  

Sign Up login
 
 

Roasted Zucchini & eggplant salad Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Roasted Zucchini & eggplant salad

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

Ingredients
4 zucchini
eggplant 2 small
garlic cloves
fresh thyme
lemmon
roasted red peppers
1 can chick peas
mozzarella cheese balls optional
EVVO
 
salt and pepper

Instructions
To Procedure- Preheat the oven to 400 degrees. Cut the zucchini in half lengthwise and then cut those sections into 1-inch chunks. Then, cut the eggplant crosswise into 1/2-inch slices and quarter those slices as well. Mince the garlic cloves, chop the fresh thyme and add them to the chopped vegetables in a large mixing bowl. Add a generous amount of extra virgin olive oil, salt and pepper to taste. Toss everything to coat, spread it out onto a couple of baking trays and place the trays into the preheated oven. They are going to take somewhere between 30 and 40 minutes to roast, and the
While keeping an eye on that, squeeze the juice of the lemon through a strainer into a large mixing bowl and add about 1/4 cup extra virgin olive oil, the chopped roasted red peppers, a cubed ball of fresh mozzarella cheese and a well-drained can of chickpeas. Toss everything to combine.
Once the eggplant is nice and soft and the zucchini is tender crisp, take it out of the oven and let it cool down to room temperature. Add that to the bowl with the chickpeas, toss everything to coat and serve.


Originally Submitted
8/10/2013





0 Out of 5 from 0 reviews

You can add this Roasted Zucchini & eggplant salad recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.