Roasted Zucchini Salad with Yoghurt Dressing
Roasted Zucchini Salad with Creamy Yoghurt Dill Dressing - this healthy roasted zucchini salad is really easy to make and packed full of colourful vegetable goodness. The perfect side dish, gluten free, grain free and sugar free! Recipe via nourisheveryday.com
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Servings: 4 side salads
Ingredients
- 400-500 grams zucchini/courgette (3-4 large)
- 250 grams red capsicum (2)
- 1 red onion
- 80 grams baby kale leaves or other salad leaves (4 large handfuls)
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/4 cup unsweetened Greek yoghurt
- 2 tbsp wholegrain mustard
- 4 tbsp extra virgin olive oil
- 1 small bunch fresh dill
- salt and pepper to taste
- 1/2 lemon (optional)
Instructions
- Preheat oven to 180 C and line a large baking tray with baking paper or foil.
- Peel and slice the onion, around 1cm thick. Trim and slice the capsicum into thick slices.
- Scatter the onion and capsicum over the baking tray and drizzle over 2 tbsp olive oil. Use your hands to toss the onion and capsicum around in the oil and then spread everything out evenly.
- Pop the tray into the oven for 10-12 minutes. While it's in the oven, trim and slice the zucchini into rounds, between 5mm-1cm thick.
- Remove the tray from the oven and add the zucchini to the tray. Add one more tablespoon of olive oil and carefully toss everything around again (use a large spoon or spatula as the tray will be hot!) and spread out evenly.
- Return the tray to the oven and roast for a further 10-12 minutes, until the zucchini is starting to soften. Remove and allow to cool to room temperature.
- Make the dressing by combining the yoghurt, mustard, olive oil and a pinch of salt and pepper in a small bowl or mug. Finely chop a few pinches of dill (adjust to suit your preference) and whisk it all together with a fork. For a more tangy dressing, add a squeeze of lemon. You can also thin the dressing out by adding water, if you like.
- Plate up the salad by layering the roast vegetables over a base of salad leaves, and finish with a generous drizzle of the yoghurt dressing. Sprinkle over a little extra fresh dill too if you like.
Notes
*Not a fan of dill? You can swap this herb for some fresh flat-leaf parsley or basil, if you prefer!
p.s. If you’d like to turn this roasted zucchini salad into a whole meal, serve it alongside your favourite protein, whether that’s a grilled steak, salmon, roast chicken or an omelette. Another delicious option is to stir through an extra ingredient to make this salad more substantial. Vegans can pump this up by adding in chickpeas for a protein punch. Or try adding some diced boiled potato or cooked spiral pasta, add a little extra olive oil and some pine nuts and/or parmesan cheese – YUM! There are so many great healthy ways to enjoy this salad.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!