| 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 cjhartlin@msn.com Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 5, 1999
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