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Salads
Zucchini and Roasted Bell Pepper Salad
A light vegetable salad made with roasted zucchini and bell pepper, served with a zesty garlic yogurt dressing.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the zucchini into thin rounds, core and halve the bell peppers, and trim the top off the garlic bulb. Arrange the vegetables on a baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast in the oven at 180°C (350°F) for about 30 minutes.
2
Once roasted, transfer the bell peppers to a bag and seal it to let them cool slightly—this makes them easier to peel. Then, peel off the skin and slice the peppers.
3
Mix all the dressing ingredients together, squeeze in the whole roasted garlic bulb, and toss the vegetables with the dressing.
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