wholeliving

Vegetable Salsa

This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees.

Per serving: 51 calories; 2 g protein; 2 g fat; 8 g carbs; 3 g fiber
Body+Soul, September 2005
  • Yield Serves 8
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Ingredients

  • 3 medium red or yellow tomatoes
  • 2 small zucchini
  • 2 Japanese eggplants
  • 2 small yellow squashes
  • 1/4 cup onion minced
  • 1 tablespoon turmeric minced or 1 tablespoon ground, dried turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon canola oil
  • 3 tablespoons freshly squeezed orange juice
  • Salt, to taste

Directions

  1. Preheat the barbecue or broiler. Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Grill or broil vegetables until softened and lightly browned on both sides. Let cool.

  2. Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste. Cover and chill in the refrigerator for about 30 minutes. Serve on top of sliced, toasted whole-wheat bread.

Recipe Reviews

Reviews (3)

  • 21 Nov, 2008

    This was so good, I made it twice this month. It's even good cold, or heated up in a tortilla. I also halved the recipe the second time, broiling the vegies in a toaster oven with the same great results.

  • 11 Aug, 2008

    Yum! I've got whole wheat pita chips to go with this, too. The intro says it will last in the fridge up to four days. I wonder if we can eat it all that quickly... I think I'll try halving the recipe.

  • 29 Jul, 2008

    how long do you reckon this would last in the fridge?