Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • Freshly ground pepper to taste
  • 3 roasted red peppers, skinned, seeded, cut into 1/4-inch-wide strips
  • 1 medium zucchini, coarsely grated
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons shaved Parmesan cheese
  • 1 tablespoon thinly sliced fresh basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      213 calories; 12 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 9 grams protein; 14 milligrams cholesterol; 1180 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Topping for 4 pizzas

Preparation

  1. Combine the vinegar, olive oil, 1/4 teaspoon of salt and pepper in a medium bowl. Add the peppers and toss to coat with the marinade. Let stand at least 1 hour. Drain.
  2. In a small bowl, toss together the zucchini, lemon juice, remaining salt and pepper.
  3. When ready to assemble, top the pizza first with the marinated peppers and then with the zucchini slaw. Sprinkle with the Parmesan and basil and serve. Use on roasted garlic and rosemary crust.

1 hour 15 minutes

Dining and Cooking