Roasted vegetable and olive salsa
Roasted vegetable and olive salsa combines roasted zucchini, cherry tomatoes, and olives with oregano for a fresh, vibrant flavor. This simple dish is ideal as a healthy snack or a topping for grilled meats and fish.
Cook time 15 min
Prep time 10 min
Ingredients:
1 zucchini1 tbsp olive oil
1.50 cups cherry tomatoes
1 tbsp dried oregano
1/3 cup olives
Roasted vegetable and olive salsa is a vibrant and delectable dish that combines the rich flavors of roasted zucchini, tomatoes, and olives with a hint of aromatic oregano. This easy-to-prepare recipe is perfect for a healthy snack or as a topping for grilled meats and fish.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash the zucchini thoroughly.
- Cut the zucchini into small, bite-sized pieces or thin rounds, depending on your preference.
- Wash the cherry tomatoes.
- Optionally, you can cut them in halves for better roasting.
- In a large mixing bowl, combine the zucchini and cherry tomatoes.
- Drizzle with 1 tablespoon of olive oil, ensuring the vegetables are evenly coated.
- Sprinkle 1 tablespoon of dried oregano over the mixture and toss well to combine.
- Spread the zucchini and cherry tomatoes in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly charred.
6. Prepare the Olives:
- While the vegetables are roasting, roughly chop 1/3 cup of pitted olives.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- Transfer the roasted vegetables to a serving bowl.
- Add the chopped olives to the roasted vegetables and gently mix everything together.
- Taste your salsa and add salt and pepper if desired. You can also drizzle a bit more olive oil if you like.
- Serve the roasted vegetable and olive salsa warm or at room temperature.
- This salsa is great as a side dish, a topping for grilled meats, or served with tortilla chips.
This roasted vegetable and olive salsa is a simple yet flavorful addition to any meal. The roasted vegetables, combined with the tangy olives and delicate oregano, create a delightful medley of tastes and textures. Serve it warm or at room temperature and enjoy this wholesome, delicious dish.
Roasted vegetable and olive salsa FAQ:
A standard baking sheet (approximately 18x13 inches) works well for roasting the zucchini and cherry tomatoes. This size allows for even spacing, which promotes proper roasting.
Roast the vegetables for about 20-25 minutes or until they are tender and have a slight char. You can test their doneness by piercing them with a fork; they should be soft yet retain some structure.
Yes, you can substitute other vegetables like bell peppers or eggplant for the zucchini, or use other types of tomatoes, like grape tomatoes. Just ensure they have similar roasting times for best results.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor, consume it within this timeframe.
Absolutely! You can use Kalamata, green olives, or any pitted olives you prefer. Just be mindful of their saltiness and adjust seasoning accordingly.
Cooking Tips:
- Ensure the zucchini and cherry tomatoes are evenly coated with olive oil for even roasting.
- Use a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
- Keep an eye on the roasting vegetables to avoid overcooking, which can make them too soft.
- For extra flavor, consider adding minced garlic or a squeeze of lemon juice after roasting.
- Finely chop the olives to ensure they are evenly distributed throughout the salsa.
Nutrition Facts
4 ServingsCalories 55kcal
Protein 1.70g
Carbohydrates 8g
Fiber 3.21g
Sugar 3.18g
Fat 6g
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