Zucchini With Balsamic Vinaigrette

• 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

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.

zucchini, sweet red pepper, yellow sweet pepper, olive oil, salt, olive oil, balsamic vinegar, clove garlic, parsley, fresh basil, nuts

Taken from www.food.com/recipe/zucchini-with-balsamic-vinaigrette-94386 (may not work)