Today's recipe is for a roasted eggplant and zucchini salad with jarred, roasted red peppers, canned chickpeas and fresh mozzarella cheese.
4 small zucchini
2 small or medium-sized eggplants
A couple large garlic cloves
1 Tbs fresh thyme
1 large lemon
1 cup roasted red peppers
1 8-ounce ball of fresh mozzarella cheese
1 15-ounce can of chickpeas
Extra virgin olive oil
Salt and pepper
Preheat the oven to 400 degrees. Cut the zucchini in half lengthwise and then cut those sections into 1-inch chunks. Then, cut the eggplant crosswise into 1/2-inch slices and quarter those slices as well.
Mince the garlic cloves, chop the fresh thyme and add them to the chopped vegetables in a large mixing bowl. Add a generous amount of extra virgin olive oil, salt and pepper to taste.
Toss everything to coat, spread it out onto a couple of baking trays and place the trays into the preheated oven. They are going to take somewhere between 30 and 40 minutes to roast, and they should be stirred around occasionally.
While keeping an eye on that, squeeze the juice of the lemon through a strainer into a large mixing bowl and add about 1/4 cup extra virgin olive oil, the chopped roasted red peppers, a cubed ball of fresh mozzarella cheese and a well-drained can of chickpeas. Toss everything to combine.
Once the eggplant is nice and soft and the zucchini is tender crisp, take it out of the oven and let it cool down to room temperature. Add that to the bowl with the chickpeas, toss everything to coat and serve.