Zucchini Salad
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Roasted Baby Corn and Zucchini Salad

Baby corn and zucchini roasted in oven with marination of olive oil and garlic and served as a salad
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Servings: 2 people
Calories: 101

Ingredients

  • 100 g Baby corn
  • 50 g Zucchini
  • 1 English Cucumber
  • 2 tbsp Garlic Paste
  • Salt to taste
  • Black pepper to taste
  • 2-3 cloves Garlic
  • Feta cheese to garnish
  • Coriander Leaves to garnish
  • 2 tbsp Balsamic reduction

Instructions

  • Marinate baby corn and zucchini with olive oil, garlic paste and salt - pepper and roast in the oven for 10 mins or till golden brown at 180°. And also roast some garlic cloves (Marinate it with olive oil and salt pepper)
  • Once the baby corn and zucchini is roasted, cool it down. In a platter start assembling all items together.
  • Place the zucchini first then cut the baby corn into half's and put on top of zucchini.
  • Now slice the English cucumber and roll them and place on top of baby corn as randomly.
  • Place green coriander leaves or fresh herbs and use feta cheese to give a wow effect to it, meanwhile, put some roasted garlic cloves either sides of the platter and lastly with the help of a spoon spread the balsamic reduction on both sides for plating it completely.

Nutrition

Calories: 101kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Sodium: 8mg | Potassium: 454mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 17.1mg | Calcium: 57mg | Iron: 1mg