Mediterranean Zucchini and Roasted Red Pepper Salad
Dive into the vibrant flavors of the Mediterranean with this invigorating Zucchini and Roasted Red Pepper Salad. This dish highlights the freshness of very small zucchini combined with the sweetness of roasted red bell peppers, all dressed in a zesty lemon dressing infused with aromatic basil. Perfect for warm weather gatherings, this colorful salad is not only a feast for the eyes but also a refreshing complement to any meal. Serve it as a side dish at picnics or enjoy it as a light lunch—it’s versatile and packed with nutrients!
4
Servings
87.5
Calories
8
Ingredients
Ingredients
zucchini
1.5 lbs (very small, cut into thin rounds)
red bell pepper
1 (seeded, cored, and sliced into thin strips)
olive oil
6 tablespoons (extra virgin recommended)
lemon
1 (juice and zest)
fresh basil
1 tablespoon (chopped)
salt
1 pinch (to taste)
black pepper
1 pinch (to taste)
sugar
1 pinch (to taste)
Instructions
1
Begin by preheating your oven to 400°F (200°C). Cut both ends off each small zucchini and slice them into thin rounds.
2
Take the red bell pepper, core it, seed it, and slice it into thin strips. Arrange the pepper strips in a single layer on a baking tray and roast in the oven for about 15-20 minutes or until tender and slightly charred.
3
While the peppers are roasting, steam or blanch the zucchini slices in boiling salted water for about 2 minutes. Afterwards, drain and let them cool slightly.
4
Zest the lemon using a microplane or zester, avoiding the white pith, then juice the lemon into a small bowl.
5
In a separate bowl, whisk together the olive oil, lemon juice, chopped basil, salt, pepper, and sugar until well combined.
6
Once the roasted red peppers and blanched zucchini have cooled down a bit, arrange them on a serving plate. Drizzle the lemon dressing over the vegetables while they are still slightly warm.
7
Finally, sprinkle the lemon zest on top of the salad for added flavor and serve immediately.
Nutrition Information
8g
Fat
3.5g
Carbs
0.75g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Zucchini and Roasted Red Pepper Salad?
It is a vibrant and refreshing salad featuring thin rounds of small zucchini and tender roasted red bell peppers tossed in a zesty lemon-basil dressing.
Is this recipe vegan-friendly?
Yes, this recipe is naturally vegan as it uses only plant-based ingredients like vegetables, olive oil, and lemon juice.
Is the zucchini salad gluten-free?
Yes, this salad is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
How many calories are in one serving?
Each serving of this Mediterranean salad contains approximately 87.5 calories.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the total fat content per serving?
There are 8 grams of fat per serving, primarily from the heart-healthy olive oil used in the dressing.
How much protein is in this salad?
Each serving provides 0.75 grams of protein.
Does this recipe contain fiber?
Yes, each serving contains 1 gram of dietary fiber.
What temperature should the oven be for roasting the peppers?
The oven should be preheated to 400°F (200°C) for roasting the red bell peppers.
How long do the red peppers need to roast?
The peppers should be roasted for about 15-20 minutes or until they are tender and slightly charred.
How should the zucchini be prepared?
You should use very small zucchini, cut off both ends, and slice them into thin rounds.
What is the best way to cook the zucchini for this salad?
The zucchini slices should be steamed or blanched in boiling salted water for about 2 minutes.
What ingredients are in the lemon dressing?
The dressing consists of extra virgin olive oil, fresh lemon juice, chopped basil, and a pinch each of salt, pepper, and sugar.
Do I use the lemon zest in the dressing?
No, the lemon zest is sprinkled on top of the finished salad just before serving for an extra pop of flavor.
Can I use large zucchini instead of small ones?
While you can, very small zucchini are recommended for their tender skin and sweet flavor which works best in this light salad.
Why should I add the dressing while the vegetables are warm?
Drizzling the dressing over the vegetables while they are still slightly warm helps them better absorb the flavors of the lemon and basil.
What kind of basil should I use?
The recipe calls for 1 tablespoon of fresh, chopped basil.
Is there sugar in this recipe?
Yes, a tiny pinch of sugar is added to the dressing to balance the acidity of the lemon.
How much olive oil is required?
The recipe uses 6 tablespoons of olive oil, preferably extra virgin.
Can this be served as a main dish?
It is primarily a side dish or light lunch, but you can serve it as a main by adding a protein like chickpeas or grilled chicken.
What is the best way to zest the lemon?
Use a microplane or zester, making sure to only remove the yellow outer layer and avoid the bitter white pith.
Is this salad good for picnics?
Yes, it is an excellent choice for warm weather gatherings and picnics because it is refreshing and can be served at room temperature.
How many total ingredients are needed?
There are 8 ingredients in total, including the seasoning.
Can I make this ahead of time?
Yes, you can roast the peppers and blanch the zucchini in advance, then assemble and dress the salad shortly before serving.
What should I do after blanching the zucchini?
After 2 minutes of blanching, you should drain the zucchini and let them cool slightly before assembling the salad.
How much zucchini is needed for this recipe?
You will need 1.5 pounds of very small zucchini.
What tags define this recipe?
This recipe is tagged as a salad, zucchini-based, mediterranean, vegan, gluten-free, and a healthy summer salad.
Is this recipe low in carbohydrates?
Yes, it contains only 3.5 grams of carbohydrates per serving.
Do I need to seed the red bell pepper?
Yes, the pepper should be cored and seeded before being sliced into thin strips for roasting.
How do I serve this salad?
Arrange the prepared vegetables on a plate, drizzle with dressing, top with lemon zest, and serve immediately.