INGREDIENTS

1. 2mediumzucchini
2. 1smallsweet red pepper, cut into 3/4 inch thick strips
3. 1smallyellow sweet pepper, cut into 3/4 inch thick strips
4. 1tablespoonolive oil
5. 1/4teaspoonsalt
6. 1/3cupolive oil
7. 1/4cupbalsamic vinegar
8. 1clovegarlic, minced
9. 2tablespoons choppedfresh parsley
10. 2tablespoons choppedfresh basil
11. 1tablespoon toastedpine 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.