Best 2 Oven Dried Tomato And Zucchini Salad Recipes

Indulge in a symphony of flavors with our enticing Oven-Dried Tomato and Zucchini Salad, a culinary masterpiece that artfully combines the sun-kissed sweetness of oven-dried tomatoes with the refreshing crunch of zucchini. This vibrant salad bursts with Mediterranean charm, offering a tantalizing balance of flavors and textures that will elevate any dining experience.

Accompanying this star dish are a collection of equally delightful recipes that explore the versatility of oven-dried tomatoes and zucchini. Embark on a culinary journey as you discover:

- The savory goodness of Oven-Dried Tomato Pesto, a flavorful condiment that adds a zesty kick to pasta, grilled meats, or sandwiches.

- The comforting warmth of Zucchini and Tomato Soup, a velvety blend of fresh zucchini, oven-dried tomatoes, and aromatic herbs, perfect for a cozy meal.

- The irresistible crunch of Zucchini Fritters with Oven-Dried Tomatoes, a delectable appetizer or side dish that showcases the harmonious union of zucchini and oven-dried tomatoes.

- The delightful simplicity of Grilled Zucchini and Tomato Skewers, a colorful and healthy option for a summer barbecue or a light lunch.

- The vibrant flavors of Zucchini and Oven-Dried Tomato Pasta, a delectable dish that combines the freshness of zucchini with the tangy sweetness of oven-dried tomatoes, all tossed in a creamy sauce.

Let's cook with our recipes!

OVEN-DRIED TOMATO AND ZUCCHINI SALAD

Oven-Dried Tomato And Zucchini Salad image

Provided by Molly O'Neill

Categories weekday, casseroles, appetizer, side dish

Time 3h30m

Yield Four servings

Number Of Ingredients 10

Ingredients

5 teaspoons olive oil
1/2 teaspoon orange oil
16 plum tomatoes, cored and halved lengthwise
6 medium zucchini, trimmed, halved lengthwise and cut across into 1-inch pieces
4 teaspoons balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon chopped fresh thyme
4 teaspoons chopped fresh basil
1/2 cup crumbled goat cheese

Steps:

Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1082 milligrams, Sugar 15 grams, TransFat 0 grams

ZUCCHINI AND TOMATO SALAD

Zucchini and Tomato Salad image

Not only a lovely salad to serve, but another great way to use those zucchini up! Light Dressing could be used for a lower fat version.

Provided by Tisme

Categories Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons oil
1 red onion, sliced into wedges
3 medium zucchini, thinly sliced lengthways
1 garlic clove, finely chopped
3 roasted red peppers, slices sliced
1 punnet yellow grape tomatoes, halved
1 tablespoon fresh basil, finely chopped
1/3 cup Italian dressing
1/2 cup shaved parmesan cheese

Steps:

Heat the oil in a pan or on a preheated BBQ and cook onion and zucchini for 2-3 minutes each side or until tender. Remove the oinion and zucchini to a large bowl and add garlic to the pan stirring through for a few minutes until heated throguh, being careful not to burn the garlic.Add garlic to the bowl with the onions and zucchini.
Add the capsicum, tomatoes, basil and dressing to the bowl that has he onion, zucchini and garlic and toss to coat. Refrigerate for 10 minutes.
Arrange salad on serving plates and sprinkle with parmesan.
Serve.

Nutrition Facts : Calories 112.5, Fat 7.9, SaturatedFat 2.3, Cholesterol 7.3, Sodium 269, Carbohydrate 6.8, Fiber 1.3, Sugar 4.5, Protein 4.7

Tips:

To select the best zucchini, look for ones that are firm, have smooth skin and no blemishes.
Choose tomatoes that are ripe and have deep, vibrant color.
Use a variety of fresh herbs to add flavor to the salad, such as basil, thyme, or oregano.
If you don't have time to sun-dry the tomatoes, you can roast them in the oven at a low temperature.
To make the salad more substantial, add cooked chicken, quinoa, or beans.

Conclusion:

This oven-dried tomato and zucchini salad is a delicious and healthy dish that is perfect for summer gatherings. The roasted vegetables are packed with flavor, and the fresh herbs add a refreshing touch. This salad is also a great way to use up any extra zucchini that you have on hand. So next time you're looking for a light and flavorful salad, give this recipe a try.