Mediterranean Salsa Recipe

4.5 2 2
Mediterranean Salsa Recipe
Mediterranean Salsa Recipe photo by Taste of Home
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Mediterranean Salsa Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Mediterranean Salsa in Light & Tasty December/January 2003, p37

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dollargirl User ID: 939213 82992
Reviewed Apr. 28, 2014

"This was a big hit at my recent Middle-East themed party."

MY REVIEW
dfausnacht User ID: 1896828 45170
Reviewed Sep. 22, 2012

"Tasty, and love all the fresh ingredients!"

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