Veggie Salsa

This is a beautiful and healthy vegetable salsa. Pictured here served over grilled tuna steak, but could be a side to any entree.

Veggie Salsa atop Grilled Rosemary Crusted Tuna Steak

Here is my recipe: 

2 tablespoon extra-virgin olive oil
2 cloves garlic cloves, minced
1/3 cup onion finely chopped
1/2 small eggplant, diced
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 tablespoon thyme leaves, chopped
1/2 teaspoon salt (or taste)
1 large Roma tomatoes, diced





Here is how I made this:


1. Dice all vegetables BEFORE beginning and line up in order on the recipe.

Chopped Garlic

Chopped Onion

Chopped Zucchini

Chopped Yellow Squash

Chopped Tomato

Chopped Thyme

2. Place olive oil in medium -sized skillet over medium high heat. Add garlic and onion; sauté until very fragrant, about 3 minutes.

Step 2

Step 3

3. Add zucchini and yellow squash to garlic and onion mixture; stir to combine. Add eggplant, thyme and salt to mixture. Cook approximately 8 to 10 minutes, depending upon the size of the diced vegetables, or until fork tender.

4. Remove from heat and stir in tomatoes.

Step 4

 Servings: 2               Total Time: 40 minutes

Calories Per Serving: 168.9

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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