Roasted Zucchini & Pepper Salad

Serves 4

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.

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