Today we prepare in Bezzia one of those salads that gain prominence with good weather. A roasted zucchini rice salad and mozzarella that you can enjoy both cold and warm and that is very tasty thanks to the roasted vegetables and the dressing.
All the roasted vegetables They add so much flavor to this salad. And it is that the roast enhances the flavor of both the zucchini and the tomatoes and the pepper and it does not take us too much time; 20-30 minutes are enough to make these ingredients, depending on the point you want to give them.
Along with roasted vegetables dressing is key in this salad. This one, made with simple ingredients, brings freshness to the salad reminding us that summer is near. And the cheese? Cheese is a whim that adds one more texture to the whole. Don't you feel like trying this combination of flavors?
Ingredients for 2
- 1 cup of cooked rice
- 1 small zucchini, diced,
- 20 cherry tomatoes
- 1/2 red bell pepper, chopped
- Olive oil
- Sal Island
- Black pepper
- Diced Mozzarella
- fresh mint or basil
- 1 cloves of garlic (2 if you like it strong)
- 1 chive
- Wine vinegar
Step by step
- In a Baking dish place the extended zucchini cubes, cherry tomatoes and bell pepper. Season with salt and pepper, water with a splash of oil and take them to the oven.
- bake the vegetables at 190-200ºC for 20 or 30 minutes.
- While prepare the dressing. Place the spring onion and garlic cloves in a food processor and chop until fine.
- Then Add a few basil or mint leaves, 3 tablespoons of oil and a tablespoon of vinegar and again give the food processor a few seconds to mix.
- When the vegetables are ready Mix all ingredients in a salad bowl or bowl.
- And to finish water with the dressing and mix.
- Enjoy the rice salad with roasted zucchini and mozzarella.