Roasted Bell Pepper and Zucchini Salad
Roasted Bell Pepper and Zucchini Salad
Ingredients
- 4 bell peppers, various colours, halved and seeded
- 2 tbsp (30 ml) olive oil
- 2 zucchini, halved lengthwise and cut into pieces 1 inch (2.5 cm) thick
- 1 cup (250 ml) plain yogurt
- 1 lemon, zest finely grated
- 1 green onions, green parts only, thinly sliced
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) honey
- 1/2 tsp red pepper flakes
- 1 cup (140 g) cherry tomatoes, various colours, halved
- Homemade (see note) or store-bought pita chips, to taste
Instructions
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On one side of a non-stick or parchment paper-lined baking sheet, arrange the bell pepper halves skin-side up and coat with half of the oil (1 tbsp/15 ml). Season with salt. Bake for 15 minutes.
- In a bowl, combine the zucchini with the remaining oil. Season with salt.
- Remove the baking sheet from the oven. Place the zucchini on the other side of the baking sheet. Continue to bake for 10 minutes or until the vegetables are starting to brown. Transfer the peppers to an airtight container and let cool for 10 minutes. Remove and compost the skin. Slice the bell peppers into strips.
Roasted Bell Pepper and Zucchini Salad