Mediterranean Vegetable Salsa

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Mediterranean Vegetable Salsa

 

2 Tablespoons raisins

2 Tablespoons wine vinegar

1/2 cup onion, diced

1/2 cup zucchini, diced

1/2 cup eggplant, diced

2 Tablespoons pine nuts

3 garlic cloves

1 Tablespoon each, capers, basil and parsley

 

 

 

Prepare the vegetable salsa: soak the raisins in the vinegar. Dice the onion,

zucchini and eggplant and lightly brown each vegetable separately in a nonstick

skillet. Mix the vegetables with the minced garlic, raisins, pine nuts, capers,

shredded basil and coarsely chopped parsley. Serve with antyhing grilled.

 

Serves 4

 

Author: Chef Alessandro Strata, Renoir [restaurant], Las Vagas California

Source: Star Chef

Formatted by Chupa Babi: 03.21.08

 

ChupaNote: I love this over a bowl of rice or pasta.

 

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