Vegetable Salsa
- Comments()
Body+Soul, September 2005
- Yield Serves 8
Add to Shopping List
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
-
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.
-
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.
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.
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.
how long do you reckon this would last in the fridge?