Zucchini With Balsamic Vinaigrette

From BHG magazine

• Ready In: 35 mins
• 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.