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Zucchini With Balsamic Vinaigrette

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“From BHG magazine”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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