Ingredients:

1/3 cup firmly packed fresh basil leaves
5 Tbls. olive oil
4 anchovy fillets
2-1/2 Tbls. balsamic vinegar
2 cloves garlic, chopped or crushed
8 ounces mozzarella cheese, cut into thin julienne strips
Crunchy Croutons

How to:

In food processor or blender combine the following:
Basil, oil, anchovies, vinegar, garlic. Whirl until basil and anchovies are pureed.
Fix salad using cheese and croutons as topping. Add dressing just before serving and toss.

4 large sweet red peppers
2 zucchini, diagonally sliced into rounds

How to:

1. Broil peppers on broiler pan 6 inches from heat, turning, until blackened all over, about 15 minutes.
2. Transfer peppers to paper bag and seal.
3. When cool enough to handle, core and peel peppers and discard seeds.
4. Cut peppers into thick lengthwise slices, about 6 per pepper.
5. Sprinkle zucchini with a little water.
6. Broil on broiler pan 4 inches from heat for 5 minutes per side or until browned.
7. Add to peppers in bowl.
8. Add Mozzarella cheese and croutons.
9. Toss with dressing.