| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 2 | 1/2 cups | |
INGREDIENTS
| 1 1/2 | c | Diced eggplant |
| 1 1/2 | c | Diced zucchini |
| 1 | Red bell pepper, diced | |
| 1 | ts | Dried basil |
| 1 | tb | Olive oil |
| 1 1/2 | c | Medium salsa |
| 1/4 | c | Chopped parsley |
| 1 | Clove garlic, minced |
INSTRUCTIONS
Spread eggplant, zucchini and red pepper on baking sheet. Sprinkle with basil; drizzle with oil. Roast in oven, stirring occasionally, for about 20 minutes or until vegetables ar tender and lightly colored. Transfer to a bowl; stir in salsa, parsley and garlic. Cover and refrigerate. *Tip: This sauce makes a wonderful condiment for sandwiches with cold cuts or cheese, or as a pizza topping. Will keep for 3 days in refrigerator or 1 month in the freezer. Yield: 2 1/2 cups Typed in MMFormat by [email protected] Source: Quick & Easy Cooking. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <[email protected]> on Feb 5, 1999
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