Mediterranean
Diet Recipes 3

Roasted zucchini and eggplant with pine
nuts, cherry tomato salad and lemon oil
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3 medium
sized zucchini.
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1 large
eggplant.
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1/2 lemon,
juiced.
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1/4 cup
pine nuts.
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Wild
rocket salad or salad leaves of your choice.
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10 cherry
(baby) tomatoes.
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Extra
virgin olive oil.
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Salt and
freshly ground pepper.
1.
Cut the ends off the zucchini and eggplant lengthways
into 1cm wide pieces.
2.
Place the slices on a chopping board and with a pastry
brush, coat each side generously with olive oil and
season with salt and pepper.
3.
Heat a frying pan (without adding any oil) until hot.
Add the slices and cook them for about a minute on each
side, or until they are lightly browned and cooked
through. You will probably have to do this in two or
more batches. Place them on kitchen paper to remove any
excess oil and keep warm.
4.
Cut the cherry tomatoes in half and place them in a bowl
with the salad leaves.
5.
Lay the zucchini and eggplant slices on plates with the
salad.
6.
For the lemon oil, mix the lemon juice with 3 tbsp of
olive oil and season with some pepper. Drizzle this over
the vegetables and salad and serve.
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