Send to a friend Roast Eggplant & Zucchini Salad (vegetarian & gluten-free)

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Posted by Irene Siu in Recipes: Vegetarian, Recipes: Gluten Free, 2012.01.31

This is a delicious and healthy roast vegetable salad as a light meal or side dish. They add colour to your plate and make you smile just thinking of them. This dish is especially good as the zucchini from Zoe’s Garden & eggplant from Saucy Sisters (run by Zoe’s Garden) are spray free.

Click the 'Add to bag' button on the right panel to add the ingredients to your shopping bag. If you have some ingredients at home, simply remove them from your bag during check out.

Serve 2

Ingredients:

1 large or 2 small eggplant, cut into large chunks

2-3 zucchini, cut into large chunks

1 red onion, peeled and cut into small wedges

Olive oil (We assume you have olive oil at home, if you don't click here to purchase Al's extra virgin olive oil)

Salt & pepper

For the dressing:

½ cup Piako natural yoghurt

3 tbp olive oil (We assume you have olive oil at home, if you don't click here to purchase Al's extra virgin olive oil)

Juice from 1 lemon

1 clove garlic, crushed

Large handful coriander, roughly chopped. Extra for garnish.

Method:

1. Preheat the oven to 200C. Place the eggplant, zucchini and red onion on a non-stick baking tray. Toss with olive oil and season with salt & pepper. Roast for 30 minutes or until tender. Remove the zucchini if they are cooked before the other vegetables.

2. To make the dressing, place all the ingredients in a food processor. Season and blend until smooth.

3. Place the vegetable in a bowl and drizzle with the dressing. Garnish with extra coriander.

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