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Roasted Eggplant & Zucchini Salad with Basil Vinaigrette

Ji-San Lee
  • minutes
  • Serves 3

INGREDIENTS

2

small-medium zucchini

2

small-medium eggplants

1/4 cup

+ olive oil

1 tsp

+ sea salt

fresh cracked pepper (to taste)

1 cup

fresh basil leaves

1/4 cup

olive oil

1 1/2 tbsp

lemon juice

1/4 tsp

sea salt

1/2

tomato (sliced (or few cherry tomatoes))