Zucchini With Balsamic Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From BHG magazine Ingredients:
2 medium zucchini |
1 small sweet red pepper, cut into 3/4 inch thick strips |
1 small yellow sweet pepper, cut into 3/4 inch thick strips |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/3 cup olive oil |
1/4 cup balsamic vinegar |
1 clove garlic, minced |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 tablespoon toasted pine nuts |
Directions:
1. Halve zucchini crosswise; slice lengthwise into 1/4 pieces.
2. Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
3. Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
4. Brush onto vegetables.
5. Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
6. While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
7. Stir in parsley.
8. Place baked vegetables on a serving dish.
9. Drizzle with vinaigrette and sprinkle basil and pine nuts on top.
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