Although many people turn their nose up at eggplant, this recipe is
a real winner. Although we have called it a salsa, this may also be served as a side dish
to fish or chicken, or as a salad if served cold.
ROASTED VEGETABLE SALSA
INGREDIENTS:
3-4 slices eggplant
2 zucchini
1 large red onion
2 Roma tomatoes
½ tsp. garlic salt
2 tbsp. olive oil
2 tbsp. chopped parsley
1 can garbanzo beans
juice of one lemon
minced jalapeño pepper (optional)
salt and ground pepper to taste
METHOD
Slice eggplant and onion in approximately ½ inch slices. Slice zucchini
lengthwise approximately ½ inch thick. Roast eggplant, zucchini and red onion. Let cool
and coarsely chop all vegetables; combine with all other ingredients.
