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Roasted Zucchini Tomato Lentil Salad
Ingredients
  • subheading: For zucchini and tomatoes:
  • 2 medium zucchini, cut lengthwise and sliced ½-inch-thick
  • 1 pint grape tomatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • subheading: For lentils:
  • 1 cup black lentils
  • 1 teaspoon kosher salt
  • Water
  • subheading: For vinaigrette:
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • subheading: For salad:
  • 1 tablespoon chopped parsley
  • ½ ounce thinly sliced and crumbled Parmesan
Steps
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