A hint of summer you can introduce into your life all year round. This magic marinade will make anyone like zucchini. Add fresh bread and a glass of cold white wine and you will be asking yourself why they don’t serve it in fancy restaurants (or maybe they do, but they don’t tell you it’s that easy!).
Marinated zucchini and bell pepper salad
Appetisers, Low-carb, Salad
For the salad
2 large zucchinis
1 red bell pepper
2 tbs goat cheese
Fresh lettuce (if you must)
1 tbs sunflower or poppy seeds (optional)
For the marinade
2 tbs olive oil
1 lemon (zest and juice)
2 cloves garlic, crushed
salt and pepper
Slice the zucchinis lenghtwise as thin as you can. Grill, fry or simply roast them for around 15-20 minutes until soft.
Cut the bell peppers into halves, remove the seeds and roast them for around 40 minutes in 180°C. The skin may be black, but it's ok. Take them out of the oven, let them cool down and then remove the skin. Cut them into slices.
Place all the marinade ingredients in a container (ideally one you can put a lid on). Mix well. Add the zucchini and bell peppers. Carefully cover them in the marinade. Cover with a lid or plastic foil.
Let it rest for 2 to 24 hours in the fridge.
Serve over fresh lettuce (or not), top with goat cheese and roasted sunflower seeds or poppy seeds (if you wish).