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Photo of Mediterranean salsa by WW

Mediterranean salsa

1
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

WW Nibblies, Sweet Chilli and Lime

5 packet(s), (5 x18g packets)

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. 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.

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