Roasted Vegetable Salsa

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Roasted Vegetable Salsa

 

2 cups chopped tomato

1 1/2 cups chopped summer squash

1 1/2 cups chopped zucchini squash

1/2 cup chopped green pepper

1/2 cup chopped onion

2 teaspoons olive oil

1/4 teaspoon thyme

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried dill weed

cooking spray

 

Spray a 7x11 inch glass pan with cooking spray. Heat oven to 400 degrees.

Toss ingredients lightly in bowl. Pour into pan.

To shorten roasting time, cover pan with wax paper and microwave on high for 4

to 5 minutes. Roast for 25 to 30 minutes, stirring occasionally. If not

microwaving, roast for 55 to 60 minutes.

Serve warm or cold, as an appetizer with crackers, or as a vegetable.

Makes 10 to 12 servings.

Calories 21, Fat 1 g, Carbs 3 g, Sodium 27 mg, Fiber 1 g.