Roasted Zucchini Salad with Parmesan and Balsamic Greens
Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.
Ingredients
2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces
1 Tablespoon extra virgin olive oil, plus more for serving
4 cups fresh arugula
Good quality Parmesan cheese
A handful of fresh mint
3-4 radish, thinly sliced
1 Tablespoon good quality Italian balsamic vinegar
Salt and pepper to taste
Preparation
Preheat oven to 425 degrees
Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly
Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).
Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.
Remove from the oven and let cool while you assemble the salad.
In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.
Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.
Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.
Garnish with more mint leaves and serve.
