You are here

Roasted Provencale Vegetable Salsa

admin's picture
  Oriental sesame oil 2 Teaspoon
  Olive oil 2 Tablespoon
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Small eggplant 3⁄4 Pound
  Small zucchini 1⁄4 Pound
  Bell pepper 1 Small (Yellow Or Red)
  Green onions 3 , sliced
  Canned garbanzo beans 16 Ounce, drained, rinsed (1 Can, Alternately Known As Chickpeas)
  Pimiento-stuffed green olives 2⁄3 Cup (10.67 tbs), drained
  Toasted pita chips/Crackers / bread rounds 6 (For Serving)

To Marinate: In a plastic zipper bag combine sesame and olive oils, vinegar, garlic, oregano, and salt and pepper to taste.
Cut ends off un-peeled eggplant and zucchini and slice lengthwise into 1/2-inch slices.
Remove core from pepper, cut into quarters and remove seeds.
Add vegetables to marinade, toss to coat, and marinate at room temperature for 1 hour or in the refrigerator up to 4 hours.
To Grill or Oven-Roast Vegetables: Prepare coals.
Oil grill rack and place it 3 to 4 inches from coals.
Remove vegetables from marinade and reserve marinade.
Grill vegetables over hot coals until lightly charred and soft.
Bell pepper wedges will take about 12 minutes, turned once; eggplant and zucchini slices, about 6 minutes, turned once.
Cool to room temperature.
To Bake in Oven: Preheat oven to 425°F.
Place vegetables on greased baking sheets.
Bake for 10 minutes, turn, and bake for 10 minutes more, or until soft.
To Assemble: Pulse garbanzo beans and olives in food processor with metal blade until coarsely chopped.
Remove to bowl.
Chop cooked vegetables in food processor or by hand into 1/2-inch pieces.
Stir into olive mixture.
Stir in reserved marinade and toss well.
Refrigerate for at least 6 hours.
(Salsa may be refrigerated up to 2 days.)

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (17 votes)
Roasted Provencale Vegetable Salsa Recipe