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.
- 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 | 2% |
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 | 0% |
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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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