Zucchini with Balsamic Vinaigrette

Serve this summer appetizer salad warm, or chill the zucchini and peppers and serve it cold.

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  • 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 inches thick slices French bread (baguette), toasted
  • 2 ounces provolone cheese, cut up (1/2 cup)
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.
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.
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.

nutrition information

Per Serving: cal. (kcal) 318, Fat, total (g) 18, chol. (mg) 10, sat. fat (g) 4, carb. (g) 32, fiber (g) 1, pro. (g) 9, vit. A (RE) 144, vit. C (mg) 25, sodium (mg) 498, calcium (mg) 131, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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