Mediterranean Vegetable Salad with Zucchini and Eggplant

A Mediterranean salad of roasted vegetables, with aubergines, courgettes, cherry tomatoes and burrata: easy and worth eating

A very easy and tasty aubergine, courgette and tomato salad, which combined with white cheese (burrata) makes a complete meal.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Interval: 00:20

TOOLS

1 cutting board(s), 1 baking tray(s), 1 whisk (optional)

EQUIPMENT

conventional + mixer (optional)

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Roasted Vegetables Ingredients:

– 1 medium zucchini, cut into triangles

– 1/2 unit of eggplant, cut into triangles

– 15 cherry tomatoes, cut in half lengthwise

– 1 clove(s) of garlic, crushed

– 1/2 unit of lemon wedge (or Sicilian lemon)

– salt to taste

– pepper to taste ^bm

– dried Provencal herbs to taste ^bm

– 1 teaspoon(s) sugar, for caramelizing

– olive oil to taste

Ingredients Basil Olive Oil (optional):

– 1/4 cup(s) extra virgin olive oil

– 1/3 cup(s) basil (leaves) (optional)

– salt to taste (optional)

– pepper to taste (optional) ^bm

Mediterranean Vegetable Salad Ingredients – Complements:

– almonds to taste, roughly chopped (optional)

– 1 unit of buffalo mozzarella, medium burrata type, or other white cheese of your choice

PREPARATION:

1. Preheat the oven to 200°C.
2. Start by putting the vegetables to roast (see preparation).
3. Set aside the other ingredients and utensils for the recipe. The suggestion is to serve with burrata to add protein and a plastic appearance, but it can also be made with another white cheese of your choice, such as ricotta or ricotta.
4. Coarsely chop the almonds (optional).
5. Prepare the basil oil (optional).

PREPARATION:

Vegetables – prepare (do this step before continuing the pre-preparation):

1. Wash and dry the courgettes and aubergines, cut them into 1.5 cm slices and then cut them into triangles or cubes of similar size.
2. Wash and dry the cherry tomatoes and cut them in half lengthwise.
3. Wash the garlic clove (it is not necessary to peel it) and crush it lightly.
4. Wash and dry the lemon and add the necessary quantity.
5. Arrange the vegetables on the baking trays.
6. Sprinkle salt, pepper and dried herbs on top.
7. Drizzle with a little olive oil and mix so that all the vegetables are coated in the dressing.
8. Sprinkle the sugar: this amount helps with caramelization, without making it sweet.

Vegetables – roast – (do this step before continuing the preparation):

1. Place the vegetables in the oven preheated to 200°C.
2. Bake for 20-30 minutes, until the vegetables are cooked but crispy – watch when they brown on the surface – check the cooking and if they are tender, they are ready.
3. While the vegetables are cooking, continue the preparation (point 3).

Basil Olive Oil (optional):

1. Wash and dry the basil, peel the leaves and chop them.
2. In a bowl, place the basil and extra virgin olive oil.
3. Using a whisk or mixer, beat to combine – do not beat too much or it will turn into a paste, the basil should be finely chopped.
4. Add salt and pepper and mix.
5. Book.

Mediterranean Vegetable Salad:

1. Once the estimated time has passed, check whether the vegetables are cooked to perfection.
2. Remove the pan from the oven, discard the garlic clove, and set aside the roasted lemon.
3. Remove the vegetables from the pans and transfer them to a plate or other container.
4. Allow to cool to room temperature. The salad can now be served cold or covered and refrigerated for at least 1 hour.

FINALIZATION AND ASSEMBLY:

1. The assembly of the Mediterranean vegetable salad It is best when made on individual plates.
2. Divide the vegetables among individual plates and arrange the burrata in the center of the salad. For other white cheeses, check the best way to use them.
3. Season the burrata with a drizzle of basil oil (optional) or a drizzle of extra virgin olive oil.
4. If necessary, lighten the vegetables with a drizzle of extra virgin olive oil.
5. Add a few drops of toasted lemon to the vegetables for some acidity and discard.
6. Sprinkle the salad with coarsely chopped almonds (optional).
7. Serve the remaining basil oil (optional) separately.

bm) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.