Roasted Eggplant and Zucchini Salad
Nice caramelized eggplant and zucchini with garlic seasonings.
Equipment
- baking sheet pan
- Salad bowl
- Measuring spoons
- Measuring cups
- knife
- cutting board
- Whisk1
Ingredients
- 1 small eggplant, cut into bite-sized pieces
- 1 zucchini, sliced
- 1 small red onion, finely chopped
- 1 tomato, deseed, diced
- 1/2 cup black olives
- 3 tablespoons olive oil
- a handful mixed greens
- a handful of parsley, for garnish
- 2 tablespoons olive oil
- 2 teaspoons 21 Seasoning Salute, you can find it in the spice aisle at your grocery
- 1 teaspoon garlic powder
- salt and ground pepper or red chili pepper flakes to taste
FOR THE DRESSING
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 garlic clove, grated
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Place the eggplant and zucchini into the prepared pan.
- Drizzle with oil, season with garlic powder, 21 Seasoning Salute, red chili pepper flakes. Bake for 30-40 minutes or until golden brown. Set aside.
- Make the dressing. Combine all the dressing ingredients, stir to mix well. In a bowl, combine the roasted eggplant, zucchini, diced tomato, onion, greens, black olives, feta cheese, and drizzle the dressing. Garnish with parsley and sprinkle your favorite nuts.
Notes
- Nuts are optional
- I like candied pecans on all my salads
- Another way to making this salad very filling is to have some lentils. Cook it, add to the salad but you have to make an extra dressing.
