Roasted Zucchini Salad w/Mustard Vinaigrette

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A refreshing salad packed with flavor, color, and vitamins. If you are looking for a new way to use the bounty of your garden as it finishes up for the year this salad is for you. Tossed with a light mustard-y vinaigrette it’s simple, fresh and delicious.

ROASTED ZUCCHINI SALAD w/ MUSTARD VINAIGRETTE
3 large zucchini, chopped & roasted
1/2 large tomato
3/4 c. corn kernels, or (1 cobs worth)
1/4 c. kalamata olives, diced
1c. garbanzo beans, cooked & drained
1c. quinoa, cooked
Fresh basil leaves (about 10-12) chopped
Fresh mint leaves (about 6) chopped

MUSTARD VINAIGRETTE
3 T extra virgin olive oil
1.5 T red wine vinegar
1 T sherry vinegar
1 T garlic mustard (I use TJs Garlic Aioli mustard…it’s mustard heaven)
1 T water
Pepper, salt, & gran garlic to taste

Preheat the oven to 350 degrees. Chop the zucchini in cubes, whatever size that you like. Put the zucchini cubes in a 9×13 baking pan, drizzle with olive oil and sprinkle with granulated garlic, pepper, and salt. Roast the zucchini in the oven until it is soft, but still slightly firm. No one likes gushy zucchini. 🙂
While the zucchini is roasting mix up the vinaigrette in a small bowl. Add all the ingredients and whisk until blended.

Once the zucchini is cool, pour it to a large mixing bowl and add the rest of the ingredients. Stir well.

Take your vinaigrette and give it a few more whisks, and then slowly pour it over the salad ingredients. Mix well.

Put your salad in the refrigerator to chill; I would recommend 2-4 hours before serving. However, in my opinion, this salad would be delicious served with warm zucchini and recently cooked quinoa as well.

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The depth of flavor and freshness in this salad came through just as I was hoping. If you try it I hope that you will enjoy it as much as we did.

Happy Cooking!

Liesl

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