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–+ servings

Eggplant and Zucchini Salad

A refreshing and healthy salad made with roasted eggplant and zucchini, perfect for a light lunch or side dish.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 1 large Eggplant cut into cubes
  • 2 medium Zucchini sliced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 tablespoon Lemon juice freshly squeezed
  • ¼ cup Fresh parsley chopped

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the cubed eggplant and sliced zucchini on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
  3. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly browned.
  4. Remove from the oven and let cool slightly.
  5. In a large mixing bowl, combine the roasted vegetables, lemon juice, and chopped parsley. Toss gently to mix.
  6. Serve warm or at room temperature.

Nutritional Value

Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

Keywords

Healthy, Vegetarian
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