Roasted Vegetable Salsa

Roasted Vegetable Salsa

  • Makes 2 1/4 cups
  • Prep Time 15 min
  • Cook Time 40 min

Ingredients

  • 1/4 cup finely chopped pitted Kalamata olives
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. tomato paste
  • 2 medium zucchini, chopped
  • 1 large red bell pepper, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 40 sprays I Can't Believe It's Not Butter!® Spray Original

Directions

  1. Preheat oven to 400°. Combine olives, vinegar and tomato paste in small bowl; set aside.
  2. Spray vegetables with I Can't Believe It's Not Butter!® Spray Original in shallow roasting pan. Roast 30 minutes, stirring once. Stir in olive mixture. Roast an additional 10 minutes or until vegetables are tender. Serve warm or at room temperature with chicken, seafood or toasted French bread slices.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 2 Tbsp. Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 2 Tbsp.
Amount Per Serving
Calories 20
Calories from Fat 10
Total Fat 1 g
Saturated Fat 0 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 55 mg
Total Carbs 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 1 g
Vitamin D 0 %
Calcium 0 %
Iron 0 %
Potassium 100 mg
Omega-3 0 g
Omega-6 0 g
Vitamin C 25 %
Vitamin A 8 %
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