Ratatouille salsa

Yield: 2 1/2 cups

Measure Ingredient
1½ cup Diced eggplant
1½ cup Diced zucchini
1 Red bell pepper, diced
1 teaspoon Dried basil
1 tablespoon Olive oil
1½ cup Medium salsa
¼ cup Chopped parsley
1 Clove garlic, minced

Spread eggplant, zucchini and red pepper on baking sheet. Sprinkle with basil; drizzle with oil. Roast in oven, stirring occasionally, for about 20 minutes or until vegetables ar tender and lightly colored.

Transfer to a bowl; stir in salsa, parsley and garlic. Cover and refrigerate. *Tip: This sauce makes a wonderful condiment for sandwiches with cold cuts or cheese, or as a pizza topping. Will keep for 3 days in refrigerator or 1 month in the freezer. Yield: 2½ cups Typed in MMFormat by cjhartlin@... Source: Quick & Easy Cooking.

Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 5, 1999

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