id="wpurp-container-recipe-58975" data-id="58975" data-permalink="https://www.ladlesandspoons.com/zucchini-and-bell-pepper-with-lemon-herb-vinaigrette-recipe" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.ladlesandspoons.com/wp-content/uploads/2015/10/zucchini-and-bell-pepper-with-lemon-herb-vinaigrette-recipe.1024x1024-6.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Zucchini And Bell Pepper With Lemon-Herb Vinaigrette
Zucchini And Bell Pepper With Lemon-Herb Vinaigrette can be had as a wholesome dish by itself or along with some toasted bread. The lemon-herb dressing gives this a refreshing taste.
To make the vinaigrette, take olive oil in a bowl, add all the ingredients under ‘vinaigrette’ and whisk well or you may use a blender to get a nice emulsification. Adjust taste and keep aside.
Wash and chop the zucchini into big semi-circle shapes. Chop the capsicums and tomatoes into big chunks.
In a large mixing bowl, put all the chopped vegetables. Halve the olives and add this. Pour the lemon vinaigrette over this. Sprinkle grated cheese. Keep this marinated for 5 minutes.
Pre-heat the oven. In a oven-proof dish, place the marinated zucchini and peppers.
Grate some more cheese (optional) over this.
Bake in oven for 18 to 20 minutes at 180 degrees Celsius until the zucchini becomes tender.
Serve along with grilled or toasted bread.