These final weeks of summer are succulent, lending themselves to gatherings, picnics, barbecues, luxuriant dinners outside, and moments shared with family and friends. A paean to long days and warm nights, this salad gathers two of my favorite summer veggies in roasted form, and tops them with an incredibly simple basil dressing. Creamy eggplant, mellow zucchini, and bright fresh tomato are brought to life with the herb that reminds me most of summer.

eggplant-zucchini-roast

Gather the ones you love around the table for summer’s sweetness in vegetable form. This roasted eggplant & zucchini salad is a perfect starter, and can be paired with a number of grains and proteins as a heartier main dish.

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Ingredients

Roasted Eggplant & Zucchini
  • 2 small-medium zucchini
  • 2 small-medium eggplants
  • 1/4+ cup olive oil
  • 1+ teaspoon sea salt
  • fresh cracked pepper, to taste
Basil Vinaigrette & Toppings
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • 1/2 tomato, sliced (or few cherry tomatoes)

Directions

  1. Preheat oven to 400ºF. Wash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets. 

  2. Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.

  3. Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.

  4. Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.

  5. For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.

  6. Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with dressing, to taste.

  7. Enjoy on its own, with a grain or bread, or as a topping for any pasta.

Nutritional Information

Calories
430
Total Fat
37g
Saturated Fat
5g
Cholesterol
0mg
Sodium
1000mg
Carbohydrates
26g
Dietary Fiber
11g
Sugars
14g
Protein
5g
YIELD:

3 servings