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Roasted Zucchini Salad | Can't Stay Out of the Kitchen | this amazing #salad is chocked full of #veggies. It's perfect for potlucks, #BBQs and #LaborDay parties. #glutenfree #zucchini #parmesancheese

Roasted Zucchini Salad

Teresa Ambra
Roasted Zucchini Salad is amazing. This lovely summer salad includes lots of fresh garden veggies but the zucchini is roasted beforehand. The Balsamic Vinaigrette is wonderful and enhances the flavors of this salad exponentially. Excellent option for family or company dinners or for summer holiday menus. Gluten free.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Southern
Servings 8
Calories 279 kcal

Equipment

  • 1 large serving bowl
  • 1 wooden spoon or tongs to toss salad
  • 1 large cookie sheet pan
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables and herbs
  • 1 blender or food processor

Ingredients
  

SALAD:

  • 2 medium zucchini sliced
  • 1 medium red bell pepper chopped
  • 1 medium orange bell pepper chopped
  • 1 medium yellow bell pepper chopped, or green bell pepper
  • 16 oz. can garbanzo beans rinsed and drained (chick peas)
  • 1 pint grape tomatoes
  • 1/2 cup red onion diced
  • 1/2 cup Romano cheese shaved (or substitute Parmesan or Asiago cheese)

BALSAMIC VINAIGRETTE:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil chopped
  • 2 tbsp. lemon juice
  • 1 tsp. minced garlic from a jar 1 one clove garlic, finely minced
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper

Instructions
 

SALAD:

  • 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.

BALSAMIC VINAIGRETTE:

  • Mix ingredients in blender or food processor approximately one minute.
  • (I used the chopper option on my immersion blender).
  • Pour over veggies and combine.
  • Sprinkle salad with either Romano, Parmesan or Asiago cheese and serve.

Notes

NOTE: While this recipe calls for the zucchini to be roasted, I think it would be just as delicious with raw zucchini.
 
Recipe adapted from Taste of the South magazine.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 279kcalCarbohydrates: 28gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 337mgPotassium: 569mgFiber: 7gSugar: 9gVitamin A: 1635IUVitamin C: 85mgCalcium: 120mgIron: 2mg
Keyword cheese, gluten free, salad, tomatoes, zucchini
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