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Roasted Zucchini Tomato Lentil Salad
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5 from 5 votes

Roasted Zucchini Tomato Lentil Salad

With garlic balsamic vinaigrette, you can make and assemble this easy roasted zucchini tomato lentil salad ahead of time unlike salads with lots of greens.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salads
Cuisine: Italian
Servings: 4
Author: Paige Adams

Ingredients

  • For zucchini and tomatoes
  • 2 medium zucchini, cut lengthwise and sliced 1/2-inch-thick
  • 1 pint grape tomatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For lentils
  • 1 cup black lentils
  • 1 teaspoon kosher salt
  • Water
  • For vinaigrette
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 1 tablespoon chopped parsley
  • 1/2 ounce thinly sliced and crumbled Parmesan

Instructions

  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • Stir the vinaigrette into the lentils followed by the zucchini, tomatoes, parsley and Parmesan.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 334kcal | Carbohydrates: 34g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 1529mg | Potassium: 558mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1298IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 5mg