Lemony Roasted Eggplant and Zucchini Salad by @jorgelavelar
4 servings
๐
1
Eggplant
๐ฅ
2
Zucchini
๐ซ
90 ml
Extra Virgin Olive Oil
๐ง
2.5 ml
Sea Salt
๐ถ๏ธ
2.5 ml
Ground Pepper
๐ง
2
Garlic Cloves
๐
1
Lemon
๐ฟ
1 handful
Cilantro
๐ฟ
1 handful
Dill
Preparation Steps
Step 1/7
Preheat the oven to 450F convection broil.
Step 2/7
On a baking pan with parchment paper, place the eggplant and zucchini slices in one layer.
Step 3/7
Season with olive oil and salt.
Step 4/7
Roast them in a preheated oven on 450F convection broil for about 10 minutes until they are golden.
Step 5/7
Place the roasted eggplants and zucchini on a nice serving plate.
Step 6/7
Add the fresh herbs on top.
Step 7/7
Using a tablespoon, pour the lemony garlic dressing on top.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
10 minutes
Overall
20 minutes
Difficulty
Level
Easy (1/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Mediterranean
Geographic
Israel, Middle East
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos