Happy Hump Day, everyone! I wanted to do something awesome with my farmer’s market haul of eggplant, zucchini and fresh herbs. I put them all together in a stellar salad, the perfect complement to any summer meal. This dish would be equally awesome, or even better, by grilling the veggies instead of roasting – I’m sadly grill-less over here in Boston, womp womp. I encourage you to try it whatever way speaks to you! 🙂
I especially love this summer salad because it requires minimal prep, a short duration of cook time, and utilizes fresh herbs for a big flavor impact. Also, it is the perfect excuse to use the fancy balsamic vinegar that you’re saving for special occasions at the back of the cupboard. 😉
Without further ado:
Roasted Eggplant and Zucchini Salad
- 1 medium eggplant
- 1 large zucchini
- Fresh parsley
- Fresh basil
- Sea salt and black pepper, freshly ground
- Extra virgin olive oil, for brushing
- Balsamic vinegar, for drizzling
Step One: Preheat your oven to 450°F. Slice your eggplant and zucchini into 1/2-inch thick slices. Lightly brush both sides with extra virgin olive oil and place onto a baking sheet. Roast for about 7 minutes, removing the zucchini slices (they should be done). Continue roasting the eggplant slices for another 7 minutes, or until softened and golden brown.
Step Two: While the veggies are roasting, roughly chop a handful each of basil and parsley. Arrange your slices on a serving plate or platter.
If you’d like to learn how to chiffonade, check out this handy YouTube tutorial I found (sorry, I don’t have a manicure, next time I get one I’ll start uploading my tutorials 😉 ):
Step Three: Arrange the herbs evenly over the roasted veggies, and finish with a turn of black pepper (and sea salt if needed) and a drizzle of your best balsamic vinegar (the quality counts here, so use the good stuff!).
Step Four: Enjoy! 😀
This salad was spectacular. To be honest, I just wanted a way to use up my farmer’s market haul so none of the beautiful summer veggies and herbs I brought home would go to waste. It turned out to be so much more flavorful and satisfying that I thought, and my friend (/certified Booyah Kitchen Taste Tester) was wowed and really enjoyed it. Sometimes the simple things are the best. I must admit, I was inspired by the success of my other straightforward veggie creation, Roasted Portobello and Eggplant Stacks. You should check it out if you missed that post. 🙂
FYI: I used this fancy balsamic vinegar and it was exceptional. 🙂
The best part? The cold leftovers are a pretty fabulous addition to your lunch salad, or would make an all-star roasted veggie sandwich with hummus on whole-grain bread. YUM.
I hope that you enjoy this as much as I did. 🙂