We take the zucchini, if necessary, remove the peel, cut into rings about 1 cm thick.
Grease with olive oil and fry on both sides in a grill pan.
We clean the herbs, pepper and garlic, wash them. Finely chop the garlic and celery, cut the hot pepper into thin rings.
Hot zucchini sprinkle with coarse sea salt, sprinkle with balsamic vinegar, sprinkle with Provencal herbs. Put the chopped garlic, hot pepper and celery. Gently mix, cover with a lid or a bag, put in the refrigerator to cool down.
We serve the snack chilled, when serving, sprinkle with fried pine nuts.