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