- Preparation time
- 10 mins
- Cooking time
- 30 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Meals
- Posted by
- Posted on
- April 13, 2019
- 1 Lb.
- small zucchini
- 2 large
- Red bell peppers
- 0 as needed
- yougurt
- 3 Tbsp.
- mint, roughly chopped
- 2 Tbsp.
- Lemon Juice
- 2 Cloves
- garlic, crushed
- 0 as needed
- Flax Seed Oil
Dressing
[wpurp-searchable-recipe]Roasted zucchini and Pepper Salad, zucchini, bell pepper, yogurt, mint, lemon juice, garlic, flaxseed oil,, ; – [/wpurp-searchable-recipe]
- Cut the ends off the zucchini and cut in half lengthwise.
- Seed the peppers and cut into quarters.
- Put the zucchini and peppers skin-side up on a baking tray.
- Bake in oven at 325° F (170° C) for about 1/2 hour.
- When cooked and tender, cool slightly and cut into 1-inch lengths.
- Put into a serving dish, pour on the dressings and add the chopped mint.
- Serve with a smattering of cottage cheese (unsalted and uncreamed or fat-free)
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