Florida Vegetable Salsa

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Ready In: 35 Minutes

Servings: 4

We found this recipe in Florida Monthly magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =].

Ingredients:

2 cups florida eggplants, small diced

1 cup florida zucchini, small diced

1 cup florida green pepper, small diced

1 cup florida red bell pepper, small diced

3 large garlic cloves, minced

2 tablespoons olive oil

1 large florida tomato, small diced

2 tablespoons apple cider vinegar

1 tablespoon dried basil leaves (chopped) or 2 tablespoons fresh basil leaves (chopped)

1 teaspoon dried thyme leaves (chopped) or 1 tablespoon fresh thyme leave (chopped)

kosher salt & freshly ground black pepper, to taste

1/2 teaspoon raw sugar

Directions:

1. Heat oil in a large saute pan over medium-high heat.
2. Saute eggplant, zucchini, bell peppers and garlic until just under done (around 5-7 minutes).
3. Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp.
4. Remove from heat and let cool on countertop before placing in the refrigerator.
5. Serve as a dip or as a topping for chicken or fish.

By RecipeOfHealth.com