Zucchini with Balsamic Vinaigrette

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



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

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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