This is a beautiful salsa..almost a Bruschetta but is finished with lemon or lime juice instead of olive oil.
Serve with anything grilled, as it contains fresh herbs it is wonderfully fresh tasting.
Prepare all vegetables as in TGGD before proceeding with the marinating.
SEE ROASTING VEGETABLES IN TGGD ALSO THE SIZE OF VEGETABLES FOR ROASTING. To serve 4 -6 persons
2 ripe bell peppers (red, orange or yellow)
2 cups chopped eggplant
1 cup chopped red onion
2 cups chopped zucchini or summer squash
2 cups chopped ripe tomatoes
Marinating oil
1/2 cup extra virgin olive oil
4 cloves garlic smashed
3 tbsp any fresh herb minced
Mix together well and marinate the cut vegetables overnight, in sealed container.
Next day...roast in a 400f oven for 25-40 mins until everything is cooked and golden brown, you will have to flip them several times with a spatula.
When cooked, drain into a large bowl and top with
juice 2 lemons of 4 limes
1/2 cup torn herbs (basil, cilantro, parsley, rosemary, thyme, oregano, mint)
2 tsp red pepper flakes (optional)
1/2 tsp cracker black pepper
serve immediately.
If not serving right away, then add the lemon juice and seasonings but only the herbs as you serve.
Also please use no salt.
Variations:
you may add any raw nut, olives, capers, gherkins, & etc.
Just make sure that you drain the cooked vegetables of oil for use as a salsa, and omit the lemon juice if you wish to serve as a bruschetta
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