Roasted Zucchini & Pepper Salad
4 medium zucchini , thinly sliced on the diagonal
2 red bell peppers, cored, seeded and quartered
8 oz soft goat cheese or feta cheese, crumbled
2 tbsps extra virgin olive oil
2 tbsps balsamic vinegar or lemon juice
2/3 cups chopped walnuts
1 tbsp sugar
1 tbsp butter
3 tbsps balsamic vinegar
1/3 cup extra virgin olive oil (you could include a tbsps or 2 of walnut oil if you like)
1 tbsp whole grain mustard
1 tbsp chopped fresh mint
salt and pepper to taste
Preheat oven to 450F
Whisk together the 2 tablespoons of olive oil and balsamic vinegar or lemon juice in a small bowl. Arrange the Zucchini and red pepper(skin side up) in a single layer on a baking sheet. Brush with the oil mixture. Sprinkle with salt and pepper to taste. Roast until zucchini is browned and the peppers are charred about 15-20 minutes. Turn the zucchini once during roasting. Wait until cool enough to handle then gently remove skins from peppers and discard, Slice peppers into ½ inch slices.
Place walnuts, butter and sugar in a small saucepan over medium heat and cook until butter and sugar have dissolved and walnuts are slightly browned, about 15 minutes. Drain and place walnuts in a brown paper bag to absorb the oils.
Whisk all dressing ingredients together in a small pan over medium heat stirring until heated through. In a large bowl combine roasted veggies, walnuts, and goat cheese. Pour warmed dressing over and toss gently to coat.