Roasted Zucchini, Squash, and Fresh Vegetable Salad, serves 4 as a side
Ingredients
1 zucchini
1 squash
2 large tomatoes
1/2 of a ripe avocado
about 8 cornichons
10 sun-dried tomatoes
olive oil
1/2 a lemon
1 tsp soy sauce
1 tsp balsamic glaze
salt
garlic powder
chili powder
Recipe: Turn your oven on 450 degrees. Slice the zucchini and squash into 1/2 inch thick strips lengthwise. Leave the skin on. Drizzle some olive oil over it and put in the broiler for about 10 minutes, until tender. Then turn the broiler on and let the zucchini char a little, about 2 minutes.
MEANWHILE, roughly chop the tomatoes and avocado into 1/2 inch pieces. Dice the sun-dried tomatoes and halve the cornichons. In a bowl, toss the tomatoes, avocado, cornichons, and sun-dried tomatoes. Remove the zucchini and squash from the oven, roughly chop *Careful its hot!!* and add it to the bowl. Yes it will be warm. Dress with juice from 1/2 a lemon, the soy sauce, and the balsamic glaze. No more olive oil is needed because the zucchini and squash will emit what it was cooked with. Sprinkle generously with salt, and a touch of garlic and chili powders. Serve immediately.
gladly eating my vegetables
xoxo
hungreegirl.
creative. I'll try....!
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