Warm Zucchini Salad
Warm zucchini salad loaded with grilled red peppers, mushrooms, cherry tomatoes and fresh basil dressed in balsamic vinaigrette absolutely deserves your attention.
Ingredients
- 2 tbsp olive oil
- 4 zucchini small
- 1-2 grilled red peppers from a jar
- 5-6 cherry tomatoes red and yellow
- 80g/1/2 cup Italian marinated mushrooms Italian antipasti
- 1 clove garlic, crushed
- 5-6 leaves basil fresh or 1 tsp dried
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Slice the zucchini ¼ inch thick , sprinkle them with salt and pan fry them in olive oil on medium heat for 2-3 minutes on each side until golden. Alternatively you can broil them in the oven for 2-3 minutes on each side. (If using zucchini raw, slice them as thinly as possible lengthwise using a mandoline or a sharp knife.)
- Remove the zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly over the zucchinem and tear a few basil leaves into the salad bowl to allow warm zucchini absorb the flavours.
- Slice grilled peppers and tomatoes and add them to the bowl.
- Mix in the mushrooms, drizzle a tablespoon of balsamic vinegar, mix everything carefully taking care not to mash up your delicate vegetables. Taste and add more salt and pepper if needed.
Notes
- Thoroughly drain both jarred red peppers and mushrooms before adding to the salad.
- If no jarred red peppers are available, use this recipe to make your own.
- If no marinated mushrooms are available, substitute with sauteed mushrooms.
Nutrition
Calories: 119kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 53mgPotassium: 621mgFiber: 3gSugar: 7gVitamin A: 1460IUVitamin C: 78mgCalcium: 31mgIron: 1mg
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