Roasted Zucchini and Shallot Salad with Fresh Herbs

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Serves4 ()
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Ingredients

Directions

  1. Preheat the oven to 425°F. Peel the shallots and halve the larger ones. Toss with 2 tbsp olive oil in a small bowl. Season with salt (in moderation) and pepper, and stir to combine.
  2. Set the shallots on a foil-lined baking sheet and roast, 20 min.
  3. Meanwhile quarter the zucchini lengthwise and cut into 1½-inch chunks. Roughly chop the thyme and oregano, setting aside 1 sprig of each for garnish.
  4. Toss zucchini with the thyme, oregano, remaining olive oil, Italian seasoning, garlic, and white wine vinegar.
  5. After 10 min., add zucchini to the shallots and roast together for the remaining 10 min. Remove from oven and allow to cool slightly before seasoning with salt (in moderation) and pepper to taste. Garnish with remaining oregano and thyme.
Nutrition Facts
Roasted Zucchini and Shallot Salad with Fresh Herbs
Amount Per Serving
Calories 142 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 445mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g 4%
Vitamin A 26%
Vitamin C 33%
Vitamin D0%
Calcium 4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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