Zucchini with Balsamic Vinaigrette

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

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 inches thick slices French bread (baguette), toasted
  • 2   ounces provolone cheese, cut up (1/2 cup)
Related Video
How to Cook Zucchini

Zucchini is plentiful and cheap in the summer, so learn how to cook zucchini and take advantage of the bumper crop!

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: 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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