Ingredients
- 2 medium zucchini
- 1 small red sweet pepper
- 1 small yellow sweet pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 2 tablespoons snipped fresh parsley
- 2 tablespoons snipped fresh basil
- 1 tablespoon pine nuts, toasted
- 8 1/2-inch-thick slices French bread (baguette), toasted
- 2 ounces provolone cheese, cut up (1/2 cup)
Description
Serve This Summer Appetizer Salad Warm, Or Chill The Zucchini And Peppers And Serve It Cold.
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