Eggplant And Zucchini Salad
  1. Preheat the oven to 220°C

  2. Line two large ovenproof trays with baking paper

  3. Brush each tray with some of the oil

  4. Place the eggplant slices side by side on one tray and the zucchini slices on the other

  5. Brush the top sides of the vegetables with more oil

  6. Sprinkle with salt and freshly ground black pepper and place in the oven for 25 minutes or until browned

  7. Meanwhile put the tomatoes, garlic, chilli flakes and vinegar into a bowl, mix well, taste and season

  8. Remove the vegetables from the oven and place on a serving platter

  9. Spoon the tomato mixture evenly over the top

  10. Sprinkle the parsley and some mint leaves over everything

  11. Serve warm or room temperature

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

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