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Salsa, Dip, & Relish Recipes
Veggie Salsa and Chips
Makes about 3 cups

 

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Prep Time: 5 min.
Cooking Time: 15 min.
Chill Time: 15 min.

Ingredients

  • 2 - cups eggplant, peeled
  • 1 - cup zucchini, diced
  • 1 - cup red bell pepper, diced
  • 1 - cup green bell pepper, diced
  • 2 - large garlic cloves, minced
  • 1 - large tomato
  • 1 - teaspoon salt
  • 1/2 - teaspoon coarsely ground black pepper
  • 2 - Tablespoons apple cider vinegar
  • 1 - Tablespoon dried basil leaves
  • 2 - Tablespoons olive oil
  • 1 - teaspoon dried thyme leaves
  • 1/2 - teaspoon sugar

Directions

  1. Sauté eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. 
  2. Add tomato, salt, pepper, vinegar, basil, olive oil, thyme and sugar. 
  3. Cook for 4 to 5 minutes until vegetables are tender crisp. 
  4. Cool. 
  5. Place in glass or plastic container and refrigerate, covered, up to 7 days. 
  6. Serve with pita chips or toasted bread crumbs.

 

 
 
 
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