Pine Nut Gremolata is the perfect topping to garnish this baked vegetable dish. This vibrant Italian condiment traditionally accompanies braised veal shank, but cuts through the flavor of this vegetarian side dish brilliantly.
Preheat oven to 375 degrees Fahrenheit. In a blender combine roasted red sweet peppers, tomato sauce, garlic, Italian seasoning and crushed red pepper. Cover and blend until smooth. Spread sauce in a 2-quart rectangular baking dish.
Cut tomatoes, squash, and zucchini into 1/4-inch slices. Using a spoon, remove seeds from squash slices. Alternately layer tomato, squash and zucchini slices in two lengthwise rows over sauce in baking dish, standing slices slightly upright.
Bake, covered, 45 to 50 minutes or just until vegetables are tender. Cool slightly.
Meanwhile, for gremolata, in a small bowl combine basil, feta cheese, pine nuts and lemon zest. Sprinkle vegetables with gremolata and serve.
2 1/2 vegetables, 1 fat