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Photo of Mediterranean salsa by WW

Mediterranean salsa

0
Points®
Total Time
25 min
Prep
10 min
Cook
5 min
Serves
12
Difficulty
Easy
This bright dip is perfect for entertaining or spread on crackers for a quick snack.

Ingredients

Eggplant

½ medium, thickly sliced

Zucchini

1 large, thickly sliced

Olive oil

2 tsp

Roasted capsicum, not in oil

150 g, finely chopped

Balsamic dressing

1 tbs

Fresh basil

¼ cup(s), finely shredded

Instructions

  1. Preheat a chargrill or barbecue over high heat. Toss eggplant and zucchini with oil and season with salt and pepper. Cook for 2 minutes each side or until tender. Transfer to a plate. Set aside for 10 minutes to cool.
  2. Finely chop eggplant and zucchini. Combine eggplant, zucchini, capsicum, balsamic dressing and basil in a medium bowl. Season with salt and pepper.

Notes

Serve with crackers. You can chargrill fresh capsicum until the skin is blackened, then peel and chop it instead of using bottled capsicum.

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