Roasted Zucchini Tomato Lentil Salad

---

• INGREDIENTS:

  1. For zucchini and tomatoes

  2. 2 medium zucchini, cut lengthwise and sliced 1/2-inch-thick

  3. 1 pint grape tomatoes, halved lengthwise

  4. 1 tablespoon olive oil

  5. 1 teaspoon kosher salt

  6. 1/2 teaspoon black pepper

  7. For lentils

  8. 1 cup black lentils

  9. 1 teaspoon kosher salt

  10. Water

  11. For vinaigrette

  12. 1 tablespoon white balsamic vinegar

  13. 3 tablespoons olive oil

  14. 1 garlic clove, minced

  15. 1/2 teaspoon kosher salt

  16. 1/4 teaspoon black pepper

  17. For salad

  18. 1 tablespoon chopped parsley

  19. 1/2 ounce thinly sliced and crumbled Parmesan
      

DIRECTIONS:

Preheat the oven to 400 degrees F.

1. On a sheet pan, toss the zucchini and tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the zucchini on one half of the pan and the tomatoes, cut-side up, on the other side. Roast for 15 minutes, flip over the zucchini and continue roasting for 15 minutes until the zucchini is lightly browned and the tomatoes are wrinkled but still juicy.

2. Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water. Transfer the lentils to a large bowl.

3. For the vinaigrette, whisk together the vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.

4. Stir the vinaigrette into the lentils followed by the zucchini, tomatoes, parsley and Parmesan.

5. Store leftovers in an airtight container in the refrigerator.

---

Courtesy of Last Ingredient

More recipes here: