Description
A refreshing salad featuring roasted eggplant and spiralized zucchini, perfect for a light meal.
Ingredients
Scale
- 1 medium eggplant (cut into cubes)
- 2 medium zucchini (spiralized)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh basil (chopped)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 clove garlic (minced)
Instructions
- Preheat the oven to 400°F (200°C). Spread the cubed eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender and golden.
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the spiralized zucchini, roasted eggplant, cherry tomatoes, cucumber, red onion, and fresh basil. Drizzle with the dressing and toss gently to combine.
- Serve immediately, or chill in the refrigerator for 30 minutes for a more refreshing taste.
Notes
- For a vegan option, substitute honey with maple syrup.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg