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
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