Roasted Zucchini Salad
Gluten Free Living – 2014
I really enjoyed this tasty Roasted Zucchini Salad recipe. Roasted zucchini is mixed with grape tomatoes, three different colors of bell peppers, red onion, garbanzo beans and romano cheese, then tossed with a lovely balsamic vinaigrette which provides amazing, deep flavor to this simple garden salad.
Roasted Zucchini Salad is a gardener’s delight because it uses so many veggies that can easily be grown in home gardens. While the recipe specified to roast the zucchini, I’m really not sure that it adds much to the salad. I think you could easily skip that part and still have a wonderful and delicious recipe on your hands.
I found this beautiful and festive salad recipe in an old issue of Taste of the South magazine. They had entitled the recipe “Pepper Salad,” but this salad seemed to be more about roasting the zucchini then the peppers, so I changed the name.
I loved the combination of flavors, textures, and crunchiness in this recipe and the dressing was marvelous. When I was assembling the salad, I thought the zucchini was too big for the rest of the salad, so I quartered it after roasting it.
I was looking for a nice, tasty salad to take to someone I was bringing a meal to last week and, as it happened, I had all the ingredients on hand except the cheese, so I substituted freshly grated Romano cheese for the parmesan in the recipe. I thought it worked just as well. Roasted Zucchini Salad is also healthy, low calorie, and gluten free. If you need to make the recipe vegan, you can substitute a soy-based cheese for the Romano.
If you’re looking for a great way to use up garden produce then this salad is for you! It’s full of great crunch and flavor, and is beautiful and satisfying enough to serve for company, potlucks, and especially backyard barbecues or when grilling out.
It’s a great salad recipe to include in your summer holiday menu or anytime you get together with friends. Whether you actually roast the zucchini or leave it plain, you will find Roasted Zucchini Salad is a winner with a capital “W.”
Roasted Zucchini Salad is full of fresh garden produce.
The sprinkling of Romano cheese and savory Balsamic Vinaigrette add wonderful depth to this salad recipe.
This salad is perfect for backyard summer fun.
Here’s what I did.
These are the ingredients for the salad.
Slice down zucchinis and place on cookie sheets. Roast about 25 minutes at 375. While I followed the original recipe by doing this step, I’m not sure it added anything to the recipe. I think the zucchini would work just as well completely raw.
Dice red, orange and yellow bell peppers and red onion. Drain and rinse a can of 16-oz. garbanzo beans. Wash grape tomatoes. Place ingredients in a salad bowl.
These are the ingredients I used for the Balsamic Vinaigrette. This was the first pickings from my home grown basil this year.
I placed all the vinaigrette ingredients in the chopper of my emulsion blender and blended about a minute.
Here the ingredients have been blended. Set vinaigrette aside.
Now the zucchini is roasted. I thought the pieces were too big for this salad so I quartered the zucchini before adding it to the salad bowl with the other ingredients.
Grate romano cheese and set aside.
Combine all the veggies in a large salad bowl.
Toss with Balsamic Vinaigrette.
Sprinkle with Romano, Parmesan or Asiago cheese.
To serve Roasted Zucchini Salad: Scoop salad into bowls and sprinkle with more cheese if desired.
Roasted Zucchini Salad is healthy, low calorie, and gluten free.
Roasted Zucchini Salad is a tasty salad for family reunions or summer holidays like Memorial Day & Labor Day.
Here’s the recipe.
ROASTED ZUCCHINI SALAD
(Recipe adapted from Taste of the South Magazine, April/May 2008 edition)
- 2 zucchini, sliced
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow or green bell pepper, chopped
- 16-oz. can garbanzo beans (chick peas) rinsed and drained
- 1 pint grape tomatoes
- ½ cup diced red onion
- ½ cup shaved Romano, Parmesan or Asiago cheese
- Place zucchini on a cookie sheet and roast at 375° for about 20-25 minutes.
- Remove and cool.
- Place other vegetables in a large serving bowl.
- Add zucchini (I sliced in quarters first).
- Then add balsamic vinaigrette and stir gently to combine.
- Sprinkle with cheese as desired.
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup chopped fresh basil
- 2 tbsp. lemon juice
- 1 tsp. minced garlic from a jar
- 1 tsp. salt
- ½ tsp. black pepper
- Mix ingredients in blender or food processor approximately one minute.
- (I used the chopper option on my emulsion blender).
- Pour over veggies and combine.
- Sprinkle salad with either Romano, Parmesan or Asiago cheese and serve.
I loved the savory flavors of this festive and beautiful salad.
Roasted Zucchini salad has a nice crunch from the veggies–especially the garbanzo beans.
Roasted Zucchini Salad is a great side salad when you’re grilling out or going to backyard barbecues!