YOUR SOLIN GENERATED RECIPE
Garden Egg Salad with Roasted Vegetables
Oven-roasted zucchini and peppers folded into protein-rich chopped eggs with a zesty Greek yogurt dressing for a vibrant and satisfying crunch.
INGREDIENTS
3 large hard-boiled eggs
1 medium zucchini
1 medium red bell pepper
0.5 cup non-fat Greek yogurt
0.5 tsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh dill
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into small, uniform half-inch cubes.
Toss the diced vegetables with the extra virgin olive oil on the prepared baking sheet.
Roast the vegetables for 18 minutes until they are tender and slightly golden around the edges.
While the vegetables roast, peel the hard-boiled eggs and roughly chop them into bite-sized pieces.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is creamy.
Finely mince the fresh dill and stir it into the yogurt dressing.
Add the chopped eggs and the roasted vegetables to the bowl, then gently fold everything together until well combined.