Mediterranean Salsa Recipe

Mediterranean Salsa Recipe Mediterranean Salsa Recipe photo by Taste of Home Rating 4

When entertaining, I rely on this make-ahead dish that's full of peppers, eggplant and zucchini. Low on sodium, it gets its delicious flair from garlic, basil and thyme. We like it on homemade bagel chips. —Margaret Potempa of Oshkosh, Wisconsin

This recipe is:

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Healthy

Quick

Diabetic Friendly

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Mediterranean Salsa Recipe
  • Prep: 15 min. Cook: 15 min. + chilling
  • Yield: 10 Servings
15 15 30

Ingredients

  • 2 cups cubed peeled eggplant (1/2-inch cubes)
  • 1 cup cubed sweet red pepper (1/2-inch cubes)
  • 1 cup cubed green pepper (1/2-inch cubes)
  • 1 cup cubed zucchini (1/2-inch cubes)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 large tomato, cut into 1/2-inch cubes
  • 2 tablespoons cider vinegar
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon coarsely ground pepper
  • Toasted bread rounds

Directions

  • In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread. Yield: about 2-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 45 calories, 3 g fat (trace saturated fat), 0 cholesterol, 121 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Mediterranean Salsa in Light & Tasty December/January 2003, p37

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mediterranean Salsa

Mediterranean Salsa Recipe

Mediterranean Salsa

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(1-1) of 1 reviews

Reviewed on Sep. 22, 2012 by dfausnacht

Tasty, and love all the fresh ingredients!

 
 

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