Zucchini With Balsamic Vinaigrette

Submitted by nvermd

"From BHG magazine"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 medium zucchini
• 1 small sweet red pepper, cut into 3/4 inch thick strips
• 1 small yellow sweet pepper, cut into 3/4 inch thick strips
• 1 tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄3 cup olive oil
• 1⁄4 cup balsamic vinegar
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon toasted pine nuts

directions

1. Halve zucchini crosswise; slice lengthwise into 1/4" pieces.
2. Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
3. Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
4. Brush onto vegetables.
5. Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
6. While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
7. Stir in parsley.
8. Place baked vegetables on a serving dish.
9. Drizzle with vinaigrette and sprinkle basil and pine nuts on top.

Reviews

[KateL]

4 Stars, the zucchini and bell peppers cooked to perfection, and the balsamic vinaigrette was not overly sweet. The chopped basil was brown at the edges from my chopping, but I like fresh basil taste as an accent. I use salad dressings sparingly, so I had twice as much vinaigrette as needed. Made 1/2 recipe in an 8x8 casserole dish, which was the perfect size. The photo shows 2 servings' worth of the recipe, enough for my veggie loving appetite. Thanks for posting. Made for Bargain Basement tag.