Zucchini with Balsamic Vinaigrette

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

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  • Makes: 4 servings
  • Bake: 15 mins to 20 hrs 325°F

Zucchini with Balsamic Vinaigrette

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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.

From the Test Kitchen

To serve cold, roast vegetables and prepare dressing. Cover each separately and chill up to 24 hours.

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Nutrition Facts (Zucchini with Balsamic Vinaigrette)

  • Per serving:
  • 318 kcal ,
  • 18 g fat
  • (4 g sat. fat ,
  • 10 mg chol. ,
  • 498 mg sodium ,
  • 32 g carb. ,
  • 1 g fiber ,
  • 9 g pro.
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