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Zucchini with Balsamic Vinaigrette***




Source of Recipe


msn


List of Ingredients




2 medium zucchini
1 small red sweet pepper
1 small yellow sweet pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/3 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh basil
1 tablespoon pine nuts, toasted
8 1/2-inch-thick slices French bread (baguette), toasted
2 ounces provolone cheese, cut up (1/2 cup)


Recipe



1. Halve zucchini crosswise; slice lengthwise into 1/4-inch-thick pieces. Halve and seed peppers; cut into 3/4-inch-thick strips. Line a 15x10x1-inch baking pan with foil; arrange zucchini and pepper strips on pan. Combine 1 tablespoon olive oil and salt; brush onto vegetables. Bake, uncovered, in a 325 degree F oven for 15 to 20 minutes or just until tender.


2. Meanwhile, for dressing, in a blender container or food processor bowl combine 1/3 cup oil, vinegar, and garlic; cover and blend or process until smooth. Stir in parsley.


3. To serve, arrange zucchini and pepper strips on 4 salad plates; drizzle with some of the dressing. Top with basil and pine nuts. Serve each with 2 bread slices and cheese. Makes 4 side-dish servings.


Make-Ahead Tip: To serve cold, roast vegetables and prepare dressing. Cover each separately and chill up to 24 hours.