Roast zucchini salad
Discover the delicious and nutritious Roast Zucchini Salad, featuring perfectly roasted zucchini, savory red onions, fresh parsley, and a touch of olive oil and vinegar. Perfect for a refreshing side dish or a light, healthy meal!
- 12 May 2024
- Cook time 10 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
{'text': "Roast zucchini salad is a delightful and healthy dish perfect for any meal. This recipe combines the earthy flavors of roasted zucchini with the sweetness of red onions and the freshness of parsley, all brought together with a tangy vinaigrette. It's simple to make and sure to impress your family and friends."}
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Zucchini: Wash the zucchini thoroughly. Trim off the ends and cut them into thick rounds or half moons.
- Red Onions: Peel the red onions and cut them into wedges.
Place the cut zucchini and red onion wedges in a large mixing bowl. Drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Toss everything together to ensure the vegetables are evenly coated with the oil.
Spread the zucchini and onion mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through to ensure even roasting.
While the vegetables are roasting, wash and finely chop the fresh parsley. Set aside.
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Transfer the roasted zucchini and onions to a serving bowl. Add the chopped parsley.
Drizzle 2 tablespoons of vinegar over the salad. Toss gently to combine all ingredients well.
Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Serve the roast zucchini salad warm or at room temperature as a delicious side dish or a light main.
Tips:
- Ensure that the zucchini and red onions are evenly cut to promote uniform roasting.
- For added flavor, consider adding a few cloves of garlic when roasting the vegetables.
- You can serve the salad warm or at room temperature; both ways are delicious.
- If you prefer a bit of crunch, toss in some toasted pine nuts or sunflower seeds just before serving.
- Feel free to experiment with other fresh herbs like basil, cilantro, or mint to change the flavor profile.
{'text': 'Voila! Your roast zucchini salad is ready to be served. This vibrant and flavorful dish is perfect as a side or a light main course. Enjoy the medley of roasted vegetables and the bright, fresh dressing. Bon appétit!'}
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 55kcal | 2% |
| Protein | |
| Protein 2.61g | 2% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 3.00g | 8% |
| Sugar 7g | 7% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.79g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 18mg | 3% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.87mg | 5% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 44mg | 49% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 170ug | 142% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 1.31mg | 12% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 81mg | 7% |
| Potassium, K 560mg | 16% |
| Selenium, Se 0.58ug | 1% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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