Name: Zucchini and Tomato Salad with Garlic-Chili Dressing
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil; 1/4 cup chopped fresh cilantro; 3 tablespoons fresh lemon juice; 3 garlic cloves, finely chopped; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon honey; Nonstick olive oil spray; 6 medium zucchini, trimmed, quartered lengthwise; 6 large plum tomatoes, quartered lengthwise

Here's a versatile recipe that works well as an appetizer or a side dish.

Recipe information

Yield
Makes 6 servings

Ingredients

6 tablespoons olive oil

1/4 cup chopped fresh cilantro

3 tablespoons fresh lemon juice

3 garlic cloves, finely chopped

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon honey

Nonstick olive oil spray

6 medium zucchini, trimmed, quartered lengthwise

6 large plum tomatoes, quartered lengthwise

Preparation

Step 1
Preheat oven to 400°F. Whisk first 7 ingredients in small bowl to blend. Season dressing with salt and pepper.
Step 2
Spray baking sheet with nonstick spray. Arrange zucchini on baking sheet and spray lightly with nonstick spray. Sprinkle with salt and pepper. Bake zucchini until just beginning to brown, about 20 minutes.
Step 3
Arrange zucchini and tomatoes on platter. Drizzle with enough dressing to coat. Serve with remaining dressing.

TagsSalad Zucchini Squash Vegetable Tomato Starter Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Easy Roast Bon Appétit

Recipe notes

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