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