Zucchini With Balsamic Vinaigrette

READY IN: 35mins
Recipe by nvermd

From BHG magazine

Top Review by 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.

Ingredients Nutrition


  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.

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