Back to Mediterranean Salsa

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Mediterranean Salsa Recipe

Mediterranean Salsa Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling YIELD:10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Mediterranean Salsa

Sort By :
MY REVIEW
dollargirl 82992
Reviewed Apr. 28, 2014

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

MY REVIEW
dfausnacht 45170
Reviewed Sep. 22, 2012

"Tasty, and love all the fresh ingredients!"

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.