Roasted Vegetable Salsa Recipe serves: 4
Prep Time 15 min
Cook Time 40 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 70
Calories from Fat 25
Total Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 190 mg
Total Carbs 12 g
Dietary Fiber 3 g
Sugars 6 g
Protein 2 g
Vitamin A 35 %
Vitamin C 120 %
Calcium 4 %
Iron 4 %

Roasted Vegetable Salsa

Ingredients

  • 1/4 cup finely chopped pitted Kalamata olives
  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. tomato paste
  • 2 medium zucchini
  • 1 large red bell pepper
  • 1 medium onion, finely chopped
  • 2 cloves garlic
  • 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.

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