Roasted Zucchini and Mint Salad

Name: Roasted Zucchini and Mint Salad
Ingredients: 8 zucchini , halved lengthwise; 4 sprigs fresh mint; About 2/3 cup croutons; About ½ cup toasted almonds; ½ cup extra virgin olive oil; Juice of 3 lemons; Kosher salt and freshly ground black pepper; Fresh mint leaves

Contributors

Cookbook

Osteria

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — you’ll love it as much as our customers do. It’s a perfect antipasto, but also can be a side salad. Your choice.

Serves4

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party

Recipe Courseantipasto/mezze, side dish, vegetable

Dietary Considerationlactose-free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecrunchy, herby, light, nutty, tangy

Type of Dishfirst course salad, salad, vegetable, warm salad

Ingredients

8 zucchini, halved lengthwise
4 sprigs fresh mint
About 2/3 cup croutons
About ½ cup toasted almonds
½ cup extra virgin olive oil
Juice of 3 lemons
Kosher salt and freshly ground black pepper
Fresh mint leaves

Instructions

1 Preheat the oven to 500°F.
2 Lay the zucchini on a baking sheet, skin side up, and bake for about 8 minutes, or until the zucchini are golden brown on the flat, fleshy side. Let the zucchini cool slightly and then slice into half moons.
3 In a bowl, mix the zucchini, mint sprigs, croutons, and almonds. Drizzle with olive oil and lemon juice, toss, and then season to taste with salt and pepper.
4 Arrange on a serving platter and garnish with fresh mint leaves.