| Tri-Color Mediterranean Salsa
1/2 teaspoon of olive oil 1 cup of diced green bell pepper 1 cup of diced red bell pepper 1 cup of diced yellow bell pepper 2 tablespoons of capers 1 garlic clove, minced 3 tablespoons of finely-chopped fresh basil 2 tablespoons of red wine vinegar 1/2 teaspoon of dried thyme 1/2 teaspoon of freshly-ground black pepper 1/4 teaspoon of chopped fresh rosemary |
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Heat oil in a large skillet. Add peppers, capers and garlic; sauté until tender. Remove from heat; stir in basil and vinegar. Before serving add thyme and pepper.
Excellent as a topping for grilled fish. Also is excellent over grilled vegetables or as a dip for pita bread triangles.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 25; Fat (grams) 0.6; Percent calories from fat 23; Percent polyunsaturated 4; Percent saturated 3; Percent monounsaturated 16; Cholesterol (milligrams) 0; Sodium (milligrams) 5; Protein (grams) 0.5; Carbohydrate (grams) 4; Dietary fiber (grams) 1.
Recipe By: Mayo Clinic's Virtual Cookbook at http://www.mayo Formatted for MC5 12-11-1999 by Joe Comiskey - jcomiskey@krypto.net Back to salsa recipes |