Roast Zucchini, Sweet Potato and Mozzarella Salad

[highlyeccentric]

Adapted from a leafy salad at 101 cookbooks


Recipe involves: chopping things up, dealing with hot ovens, several stages of prep.
Recipe does not involve: Making complicated dressing, frying anything
Recipe is: gluten-free, vegetarian
Recipe could easily adapt to: vegan (cut the mozzarella), adding & subtracting ingredients to taste.



2-3 large or 5-6 small zuchinnis (I had ridiculous organic ones with different colours and all that jazz, from the fancy garden stall at the market), in chunks about 1/2 inch across
1 medium sweet potato, peeled & diced to match zucchini
2 cloves garlic, smashed
Generous amount of cooking oil
2 tsp sembal olek, or equivalent in chilli flakes / diced fresh chilli
Generous sharing of cracked pepper
Dried thyme
A smallish bag of Mozzarella Orecchiette discs (around 150 grams?)

First, put the sweet potato in a microwave safe dish, add some water to the bottom, and steam for 4-5 min in the microwave.

Meanwhile: Mix together the garlic, oil, and sembal olek. Spread the zucchini chunks and the sweet potato chunks in a baking tray, toss with oil mix. Shake cracked pepper and tyme over the top, stirring to spread evenly.

Bake for 20-30 min at around 180 degrees, or until cooked through.

Remove from oven. Toss with mozzarella. Nom.

I served this as a side dish to a roast chicken, and then took the leftovers and cooked them into a risotto using the basic recipe I used here. Om nom nom.

Comments

[princessofgeeks]

THis sounds fantastic, thank you.

[st_aurafina]

Always looking for ways to use up zucchini - thank you!