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




  • 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.

  • 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.

  • 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.



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

Nutrition Facts

318 calories, (4 g saturated fat, 10 mg cholesterol, 498 mg sodium, 32 g carbohydrates, 1 g fiber, 9 g protein.