Mediterranean Salsa

SOURCE: Cooking Light YEAR: 2002 ISSUE: August PAGE: 140


1-1/2 cups chopped seeded tomato
1 cup finely chopped zucchini
1/2 cup finely chopped Roasted Bell Peppers
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1-1/2 teaspoons capers
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced

You can serve this as a side dish or on top of toasted baguette slices for
an appetizer. Any assortment of sweet roasted bell peppers works in this

The Roasted Red Bell Peppers recipe can be found in the August 2002 issue.

1. Combine all ingredients in a large bowl. Yield: 6 servings (serving size:
1/2 cup).

Note: Store salsa in the refrigerator for up to 2 days.