Roasted Eggplant and Zucchini Salad

Name: Roasted Eggplant and Zucchini Salad
Total time: 40 min
Ingredients: Eggplant: 1 large (around 400g or 450g for our metric friends); Zucchini: 2 medium-sized (about 200g or 225g if you’re metrically inclined); Olive oil: A generous 2 tablespoons (30ml, which, funnily enough, is still 30ml in metric); Lemon zest and juice: From 1 lemon; Basil: A good handful (torn by hand); Salt & Pepper: A pinch or two (according to your preference); Red pepper flakes: Just a hint – ½ teaspoon (or 2.5ml, whichever you prefer); Garlic: 2 cloves (finely chopped – none of that pre-minced stuff!); Feta cheese (optional: About a block (100g or 112g for the precise chefs out there))

ah7.fit

Ever stumbled upon a recipe that’s just perfect for those balmy summer evenings? Enter: Roasted Eggplant and Zucchini Salad. An exciting dance of flavors, with

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Ingredients

Eggplant: 1 large (around 400g or 450g for our metric friends)
Zucchini: 2 medium-sized (about 200g or 225g if you’re metrically inclined)
Olive oil: A generous 2 tablespoons (30ml, which, funnily enough, is still 30ml in metric)
Lemon zest and juice: From 1 lemon
Basil: A good handful (torn by hand)
Salt & Pepper: A pinch or two (according to your preference)
Red pepper flakes: Just a hint – ½ teaspoon (or 2.5ml, whichever you prefer)
Garlic: 2 cloves (finely chopped – none of that pre-minced stuff!)
Feta cheese (optional: About a block (100g or 112g for the precise chefs out there))