TheFoodTasting

Desciption

from bhg magazine

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Low-protein #Side-dishes #Vegetables #Oven #Dietary #Low-sodium #Gluten-free #Low-cholesterol #Low-carb #Healthy-2 #Free-of-something #Low-in-something #Peppers #Squash #Equipment

Steps

1. Halve zucchini crosswise
2. Slice lengthwise into 1 / 4" pieces
3. Arrange zucchini and peppers on a 15 x 10 x 1 inch baking pan that has been lined with foil
4. Combine 1 tablespoons olive oil and 1 / 4 teaspoons salt
5. Brush onto vegetables
6. Bake
7. Uncovered
8. At 325 degrees for 15 to 20 minutes until just tender
9. While vegetables are baking
10. Combine 1 / 3 cup oil
11. Vinegar and garlic in a blender until smooth
12. Stir in parsley
13. Place baked vegetables on a serving dish
14. Drizzle with vinaigrette and sprinkle basil and pine nuts on top