Roasted vegetable and olive salsa
Discover a burst of Mediterranean flavors with this vibrant Roasted Vegetable and Olive Salsa recipe! Made with tender zucchini, juicy cherry tomatoes, and tangy olives, all seasoned with aromatic oregano and olive oil. Perfect as a topping, side dish, or healthy dip. Ready to elevate any meal in just a few simple steps!
- 09 May 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 55kcal | 3% |
| Protein | |
| Protein 1.70g | 1% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 3.21g | 8% |
| Sugar 3.18g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 12mg | 2% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 21% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 2.94mg | 27% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 340mg | 10% |
| Selenium, Se 0.44ug | 1% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.42mg | 4% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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