Name: Mediterranean salsa
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Ingredients: 0.5 medium eggplant thickly sliced; 1 large zucchini thickly sliced; 2 tsp olive oil; 150 g roasted capsicum, not in oil finely chopped; 1 tbs balsamic dressing; 0.25 cup(s) fresh basil finely shredded; 5 packet(s) WW Nibblies, Sweet Chilli and Lime (5 x18g packets)

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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

WW Nibblies, Sweet Chilli and Lime

5 packet(s), (5 x18g packets)

Instructions

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.
Finely chop eggplant and zucchini. Combine eggplant, zucchini, capsicum, balsamic dressing and basil in a medium bowl. Season with salt and pepper. Serve with crackers.

Notes

TIPS: • You can chargrill fresh capsicum until the skin is blackened, then peel and chop it instead of using bottled capsicum.

Mediterranean salsa

Ingredients

Instructions

Notes

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