Zucchini with Balsamic Vinaigrette
- 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.
From the Test Kitchen
To serve cold, roast vegetables and prepare dressing. Cover each separately and chill up to 24 hours.
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.