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–+ servings

Roasted Zucchini Salad

Teresa Ambra
Lovely summer salad with lots of fresh garden veggies. The Balsamic Vinaigrette is wonderful. This recipe is gluten free.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Salads and Salad Dressings
Cuisine Southern
Servings 8

Ingredients
  

SALAD:

  • 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, rinsed and drained chick peas
  • 1 pint grape tomatoes
  • 1/2 cup red onion diced
  • 1/2 cup Romano, parmesan or Asiago cheese shaved

BALSAMIC VINAIGRETTE:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup chopped fresh basil
  • 2 tbsp. lemon juice
  • 1 tsp. minced garlic from a jar
  • 1 tsp. salt
  • 1/2 tsp. 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 emulsion 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
Keyword cheese, gluten free, salad, tomatoes, zucchini
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