Roasted Zucchini Artichoke Salad
Preheat oven 400*F.
* 3 Zucchinis, Sliced thick
*1 can (13 to 14 ounce) Quartered Artichokes, drained
*1 medium Onion, Julienned
*1 can 15.5 ounce Chickpeas, drained and rinsed
*2 to 3 tablespoons Extra Light Olive Oil
*Sea Salt and Black Pepper
*1/4 teaspoon Red Pepper Flakes or to taste
On a half baking sheet with aluminum foil, evenly spread out the zucchini, artichokes and chickpeas. Drizzle with the olive oil and season with the salt and pepper.
Place baking sheet in the oven and roast for 15 to 20 minutes or until zucchini is tender and browning but not too soft.
After roasting add the vegetables to a serving bowl and drizzle on dressing (Note: Add dressing a little at a time until it’s to your taste) and toss together serve with garnish of choice. Can be served warm or chilled. Keep left overs in the fridge.
Lemon Dressing:
*2 tablespoons Extra Light Olive Oil
*Zest and Juice from 1 Lemon
*1 tablespoon Sugar or Honey
*1 tablespoon bottled Minced Garlic
*1/4 teaspoon Red Pepper Flakes, or to taste
*Fresh Ground Sea Salt, to taste
*Fresh Ground Black Pepper, to taste
*Chopped or ripped Basil or Cilantro, garnish
In a small mixing bowl whisk together the olive oil, lemon juice and zest, sugar/honey, garlic, red pepper flakes, salt and pepper.
Enjoy!
Lindy
