Roasted Zucchini Caprese Salad
This roasted zucchini caprese salad is probably better than standard caprese salad - yeah, I said it. Quick, delicious and healthy, you need it!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side Dishes
Cuisine: Italian
Keyword: caprese salad, easy side dish, roasted vegetable salad, roasted zucchini and tomato salad, zucchini caprese salad
Servings: 4 Servings
Calories: 228kcal
- 4 to tomatoes halved and deseeded
- 2 zucchini halved and cut in chunks
- 2 cloves garlic finely minced
- ½ red onion thinly sliced
- 1 cup bocconcini cheese torn
- Salt and pepper to taste
- ¼ cup olive oil divided in half
- Balsamic glaze to drizzle
Preheat oven to 425 degrees.
Prepare zucchini and tomatoes as outlined above. Halve and deseed tomatoes. Cut and salt the zucchini and let sit for 5 minutes, to let the moisture release.
Arrange the tomatoes and zucchini on a sheet pan, and drizzle with half of the olive oil, salt (only on tomatoes!) and pepper, and minced garlic.
Bake the tomatoes and zucchini for 25 minutes. Remove, and cool once done.
Assemble the salad with the tomatoes, zucchini, red onions, bocconcini cheese, olive oil and balsamic glaze. Sprinkle with some coarse sea salt and pepper, and enjoy!
Calories: 228kcal | Carbohydrates: 10g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 33mg | Potassium: 574mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1221IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 1mg