Apple Pear Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Tortilla Chips

Fresh Fruit Salsa with Cinnamon Chips

Zesty Salsa Verde

Fresh Salsa Dip

Corn Salsa Tostadas

Tangy Fruit Salsa with Cinnamon Chips

Cranberry-Mango Salsa with Tree Chips

Cranberry Salsa with Cream Cheese

Layered Mediterranean Dip with Pita Chips

Seven-Layer Mediterranean Dip

Nacho Salsa Dip

Mexican Salsa Dip

Creamy Salsa Dip

Air-Fryer Mediterranean Turkey Potpies

Favorite Mediterranean Salad

Savory Mediterranean Orzo

Mama Rachel's Mediterranean Pizza

Home Dishes & Beverages Dips Salsa

Mediterranean Salsa

Name: Mediterranean Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 2-1/2 cups.
Cuisine: Mediterranean, North America, Mexican
Ingredients: 2 cups cubed peeled eggplant (1/2-inch cubes); 1 cup cubed sweet red pepper (1/2-inch cubes); 1 cup cubed green pepper (1/2-inch cubes); 1 cup cubed zucchini (1/2-inch cubes); 3 garlic cloves, minced; 2 tablespoons olive oil; 1 large tomato, cut into 1/2-inch cubes; 2 tablespoons cider vinegar; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon coarsely ground pepper; Toasted bread rounds

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 15 min. + chilling

Makes

about 2-1/2 cups

When entertaining, I rely on this make-ahead dish that's full of peppers, eggplant and zucchini. Low on sodium, it gets its delicious flair from garlic, basil and thyme. We like it on homemade bagel chips. —Margaret Potempa of Oshkosh, Wisconsin

Mediterranean Salsa Recipe photo by Taste of Home

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

2 cups cubed peeled eggplant (1/2-inch cubes)
1 cup cubed sweet red pepper (1/2-inch cubes)
1 cup cubed green pepper (1/2-inch cubes)
1 cup cubed zucchini (1/2-inch cubes)
3 garlic cloves, minced
2 tablespoons olive oil
1 large tomato, cut into 1/2-inch cubes
2 tablespoons cider vinegar
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon coarsely ground pepper
Toasted bread rounds

Directions

In a large nonstick skillet, saute the eggplant, peppers, zucchini and garlic in oil for 8 minutes. Add the tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 minutes longer or until vegetables are tender. Cover and refrigerate for at least 4 hours. Serve with toasted bread.

Nutrition Facts

1/4 cup: 45 calories, 3g fat (0 saturated fat), 0 cholesterol, 121mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Mediterranean Salsa

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home