Ingredients

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

Preparation

  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. 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. 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.