Roasted vegetable and olive salsa

Cooking Vegetarian Roasted vegetable and olive salsa

For the perfect accompaniment to your midweek meal, whip up this chunky vegetarian salsa.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
  2. Place zucchini on prepared tray. Season with salt and pepper. Drizzle with oil. Roast for 15 minutes or until golden and tender, adding tomatoes for last 5 minutes of cooking.
  3. Combine zucchini, tomatoes, oregano and olives in a heatproof bowl. Toss gently to combine. Serve.

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1 medium zucchini, halved lengthways, thickly sliced
1 tbsp olive oil
250g cherry truss tomatoes
1 tbsp fresh oregano leaves
1/3 cup pitted kalamata olives

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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