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Zucchini With Balsamic Vinaigrette

Zucchini With Balsamic Vinaigrette created by KateL

From BHG magazine

Ready In:
35mins
Serves:
Units:

ingredients

directions

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

@nvermd
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@nvermd
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"From BHG magazine"
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  1. 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.
    Reply
  2. KateL
    Zucchini With Balsamic Vinaigrette Created by KateL
    Reply
  3. nvermd
    From BHG magazine
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