Roasted Vegetable Salsa

Side Dishes
Total Time
75 Minutes
Preparation Time
15 Minutes
Ingredients
2 cups chopped tomato
1½ cups chopped summer squash
1½ cups chopped zucchini squash
½ cup chopped green pepper
½ cup chopped onion
2 teaspoons olive oil
¼ teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried dill weed
Cooking spray
Roasted Vegetable Salsa
Directions
  1. Spray a 7x11 inch glass pan with cooking spray. Heat oven to 400°.
  2. Toss ingredients lightly in bowl. Pour into pan.
  3. To shorten roasting time, cover pan with wax paper and microwave on high for 4-5 minutes. Roast for 25-30 minutes, stirring occasionally. If not microwaving, roast for 55-60 minutes.

Serve warm or cold, as an appetizer with crackers, or as a vegetable.

Nutrition Facts
  • Servings per Recipe: 12
    • Calories: 21
    • Calories from Fat: 9
  • Total Fat: 1
  • Cholesterol: 0 mg
  • Sodium: 27 mg
  • Carbohydrate: 3 g
  • Dietary Fiber: 1 g
  • Protein: 1 g
  • Exchange: 1 serving free; 2 servings = 1 vegetable
  • Carbohydrate Units: 0