We take the zucchini, if necessary, remove the skin, cut into rings about 1 cm thick.
Brush with olive oil and fry on both sides in a grill pan.
Peel the herbs, pepper and garlic and wash them. Finely chop the garlic and celery, cut the hot pepper into thin rings.
Sprinkle the hot zucchini with coarse sea salt, sprinkle with balsamic vinegar and sprinkle with Provencal herbs. Put the chopped garlic, hot pepper and celery. Mix gently, cover with a lid or a bag, put in the refrigerator to cool.
Serve the snack chilled, sprinkle with toasted pine nuts when serving.