Antioxidant Eggplant and Zucchini Salad Recipe

Ingredients

• 1 eggplant, cut into small cubes
• 1 zucchini, cut into small cubes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the eggplant and zucchini cubes on a baking sheet.
3. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and black pepper.
4. Toss everything together until the vegetables are evenly coated with the oil and spices.
5. Bake in the preheated oven for 20-25 minutes or until tender.
6. Remove from the oven and let cool.
7. In a large bowl, combine the roasted eggplant and zucchini with the thinly sliced red onion, chopped fresh parsley and basil, and crumbled feta cheese.
8. Drizzle with balsamic vinegar and toss everything together until the vegetables are well coated.
9. Taste and adjust seasoning with more salt, pepper or balsamic vinegar, if necessary.
10. Serve warm or chilled as a salad or a side dish.

Verdict

This antioxidant eggplant and zucchini salad is a perfect healthy and well-balanced side dish to complement any meal. The roasted vegetables are packed with flavor and loaded with antioxidants, while the feta cheese adds a nice tangy flavor and the balsamic vinegar brings a touch of sweetness. You can serve this salad chilled on a hot summer day, or warm up for cold days. You will love the nourishing ingredients and the refreshing taste of this quick and easy recipe.

Serving suggestions

The antioxidant eggplant and zucchini salad can be served alongside grilled meats or fish. You can also add a grain like quinoa or farro to make it a hearty plant-based meal. Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Enjoy!