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
Servings: 2 people
- 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
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.
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