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Roasted Baby Corn and Zucchini Salad

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Roasted Baby Corn and Zucchini Salad Ingredients

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OZ Gram
100g Baby corn
50g Zucchini
1no Cucumber
2tbsp Garlic Paste
Salt to taste
Black pepper to taste
2-3 cloves Garlic
Feta cheese to garnish
Coriander Leaves to garnish
2tbsp Balsamic reduction

Roasted Baby Corn and Zucchini Salad Nutritional information

192
Calories
4g
Protein
16g
Fat
13mg
cholesterol
319mg
Sodium
11g
Carbs

Related Recipes

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

Features:
  • Vegan
  • Prep
    15 min
  • Cook
    20 min
  • Total
    35 min
  • Serves
    2
  • Diff
    Medium

Ingredients

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Roasted Baby Corn and Zucchini Salad Step by step

1
Done

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)

2
Done

Once the baby corn and zucchini is roasted, cool it down. In a platter start assembling all items together.

3
Done

Place the zucchini first then cut the baby corn into half's and put on top of zucchini.

4
Done

Now slice the English cucumber and roll them and place on top of baby corn as randomly.

5
Done

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.

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