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Mediterranean Salsa

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
  • Makes
    about 2-1/2 cups

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.
Nutrition 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.
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Reviews

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Average Rating:
  • dollargirl
    Apr 28, 2014

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

  • dfausnacht
    Sep 22, 2012

    Tasty, and love all the fresh ingredients!