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

Source: Better Homes and Gardens

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Recipe Summary

bake:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

318 calories; fat 18g; cholesterol 10mg; saturated fat 4g; carbohydrates 32g; insoluble fiber 1g; protein 9g; vitamin a 144.2RE; vitamin c 24.8mg; sodium 498mg; calcium 131.3mg; iron 2.5mg.
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