Zucchini Salad

4 c. zucchini, diced
3 Tbsp. Garlic Olive Oil
1/2 tsp. thyme, fresh
1/2 c. red onion, diced
1/2 c. dried cranberries
1 c. corn kernels, canned or shucked
1/3 c. fresh basil, cut into thin strips
sea salt & pepper to taste
1/2 lime, juiced
1/4 c. feta cheese

Instructions:
Preheat your oven to 425. In a large bowl, toss your zucchini, thyme, and oil together. Spread evenly on a parchment paper covered cookie sheet. Roast in the oven for 10 minutes.

Add the corn to the cookie sheet and cook an additional 5 minutes. Remove from oven and refrigerate for 10-15 minutes.

In a bowl, toss your roasted vegetables, cranberries, and onions with the zest and juice of half a lime, and fresh basil. Season to taste with salt & pepper.

Garnish with feta. Can be served immediately or refrigerated for 30 minutes to develop flavour.

Featured at the J'em Bistro Prairie Oils & Vinegars night!

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