from Kale & Caramel
Roasted Eggplant & Zucchini
1-2 small-medium zucchini
1-2 small-medium eggplants
1/4 cup + olive oil
1 teaspoon + sea salt
fresh cracked pepper to taste
Basil Vinaigrette & Toppings
1 cup fresh basil leaves
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/2 tomato sliced (or few cherry tomatoes)
Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.
Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.
Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.
Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.
For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.
Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with