Zucchini With Balsamic Vinaigrette

• 2 medium zucchini
• 1 small red pepper
• 1 small yellow pepper
• 1 T olice oil
• 1/4 tsp salt
• 1/3 c olive oil
• 1/4 balsamic vinegar
• 1 clove garlic, minced
• 2 T snipped fresh parsley
• 2 T snipped fresh basil
• 1 T pine nuts, toasted
• 8 1/2" thick slices French bread (baguette), toasted
• 2 oz provolone cheese, cut up (1/2 c) or use fresh mozzarella

1. 1. Halve zucchini crosswise; slice lengthwise into 1/4" thick pieces. Halve and seed sweet peppers; cut into 3/4" thick strips. Line a 15x10x1 baking sheet with foil. Arrange the zucchini and pepper strips on the pan. Combine the 1 T olive oil and the salt. Bake, uncovered, in a 325 oven for 15-20 minutes or till vegetables are just tender
2. 2. Meanwhile, for dressing, in a blender container or food processor bowl, combine the 1/3 c olive oil, balsamic vinegar, and garlic; cover and blend or process until smooth. Stir in parsley.
3. 3. To serve, arrange the zucchini and pepper strips on 4 salad plates; drizzle with some of the dressing. Sprinkle with basil and pine nuts. Serve with the bread slices and cheese.

zucchini, red pepper, yellow pepper, t, salt, olive oil, balsamic vinegar, clove garlic, t, t, t, bread, provolone cheese

Taken from www.epicurious.com/recipes/member/views/zucchini-with-balsamic-vinaigrette-52654511 (may not work)