Zucchini with Balsamic Vinaigrette
Recipe from
Better Homes and Gardens
Serve this summer appetizer salad warm, or chill the zucchini and peppers and serve it cold.
Servings:
Makes 4 side-dish servings.
Total Time:
30 mins
Ingredients
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2 mediumzucchinisee savings
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1 smallred sweet peppersee savings
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1 smallyellow sweet peppersee savings
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1 tablespoonolive oilsee savings
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1/4 teaspoonsaltsee savings
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1/3 cupolive oilsee savings
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1/4 cupbalsamic vinegarsee savings
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1 clovegarlic, mincedsee savings
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2 tablespoonssnipped fresh parsleysee savings
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2 tablespoonssnipped fresh basilsee savings
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1 tablespoonpine nuts, toastedsee savings
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8 1/2-inch-thickslices French bread (baguette), toastedsee savings
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2 ouncesprovolone cheese, cut up (1/2 cup)see savings
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Directions
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.
Nutrition information
Per serving: Calories 318, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 498 mg, Carbohydrate 32 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 14%, Vitamin C 42%, Calcium 13%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet.
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