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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Roasting zucchini brings out its sweetness, and combined with this basil-lemon dressing, it lends a delightful flavor to this different and delicious salad!
1/4 cup Gefen Olive Oil
3 tablespoons lemon juice
4 cubes Gefen Frozen Basil
1–2 teaspoons honey, to taste
1 teaspoon lemon extract or zest from 1 lemon
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
3 small zucchinis, scrubbed and sliced into 1/4-inch (1/2-centimeter) half-moons
1 8-ounce (225-gram) package baby bella mushrooms, cleaned and sliced into 1/4-inch (1/2-centimeter) slices
8 ounces (225 grams) chopped Beleaves Romaine Lettuce
4 ounces (110 grams) arugula
1 cup cooked Beleaves Quinoa
1/4 cup toasted sunflower seeds or chopped pistachios
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper; set aside.
Combine zucchinis, mushrooms, oil, lemon juice, basil, honey, lemon extract or zest, garlic, and spices in a large mixing bowl. Allow to marinate for 15 minutes.
With a slotted spoon, remove vegetables from the dressing. Reserve dressing for the salad.
Place vegetables onto prepared baking sheet, spreading them out so they don’t overlap. Bake for 15 minutes. Then broil for seven to eight minutes, until beginning to brown. Remove from oven and allow to cool.
Combine lettuce and arugula in a salad bowl. Gently stir in the roasted vegetables, quinoa, and sprinkle with seeds or nuts (or both!). Drizzle with dressing and toss to coat.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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