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 Yellow Squash|
4. Remove from heat and stir in tomatoes.
Calories Per Serving: 168.9
Author: Dr. Jacquelyn P. Horne