Take the zucchini, if necessary, remove the peel, cut into rings about 1 cm thick.
Brush with olive oil and fry on both sides in a grill pan.
Herbs, pepper and garlic are cleaned, washed. Garlic and celery finely chop, hot pepper cut into thin rings.
Herbs, pepper and garlic are cleaned, washed. Garlic and celery finely chop, hot pepper cut 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 bag, put in the refrigerator to cool.
Serve the appetizer chilled, when serving sprinkle with roasted pine nuts.
