Roasted Vegetable & Olive Salsa

[Guest guest]

Roasted Vegetable & Olive Salsa

 

 

1 medium zucchini, halved lengthways, thickly sliced

4 teaspoons olive oil

250 g (9 oz) cherry truss tomatoes

4 teaespoons fresh oregano leaves

1/3 cup pitted kalamata olives

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Line a baking tray with non-stick baking paper.

 

3. Place zucchini on prepared tray. Season with salt and pepper.

Drizzle with oil.

 

4. Roast for 15 minutes or until golden and tender, adding tomatoes

for last 5 minutes of cooking.

 

5. Combine zucchini, tomatoes, oregano and olives in a heatproof bowl.

Toss gently to combine. Serve.

 

 

Serves 4.