Oven Roasted Zucchini Salad
Oven Roasted Zucchini Salad
Ingredients
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2 tbsp olive oil
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2 – 3 cloves garlic, finely chopped
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1/2 tsp salt free Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)
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3/4 tsp salt
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3/4 tsp freshly cracked black pepper
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2 lb zucchini
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1 large red bell pepper
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3 green onions, sliced
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3 tbsp Pecorino Romano cut into very small dice
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1 tbsp parsley, chopped
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1 tbsp dried currants
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pinch red pepper flakes
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2 tbsp white balsamic vinegar
Directions
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Preheat oven to 375°F.
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Combine the olive oil, garlic, Italian seasoning, salt and pepper in a large bowl. Set aside.
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Wash and dry the zucchini. Cut into small dice; about 1/2 an inch or slightly smaller. Add to the olive oil mixture and toss until coated.
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Spread evenly over a parchment lined cookie sheet. Bake for about 45 minutes.
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Remove from oven, cool and add to mixing bowl.
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Wash and seed the red bell pepper. Cut into 1/4 inch dice and add to bowl. Add the sliced green onions, Pecorino Romano, parsley, currants and red pepper flakes.
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Drizzle the white balsamic vinegar over everything and toss. Taste and adjust the seasonings with salt, pepper and red pepper flakes as needed. Serve
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