Zucchini Tomato Salsa

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Zucchini Tomato Salsa

 

1 zucchini

1 teaspoon olive oil (5 mL)

Half sweet red pepper, diced

2 plum tomatoes, seeded and diced

1/3 cup chopped fresh coriander (75 mL)

1/3 cup tomato juice (75 mL)

1 tablespoon lime juice (15 mL)

1/4 teaspoon each ground coriander and cumin (1 mL)

Dash each vegetarian Worcestershire sauce and hot pepper sauce

Pinch each salt and pepper

 

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with

oil. Transfer to greased gill over medium-high heat; cook for about 7

minutes, turning once, or until lightly marked and tender but not

soft. Let cool. Dice.

 

In bowl, gently toss together zucchini, red pepper, tomatoes, fresh

coriander, tomato and lime juices, Worcestershire and hot pepper

sauces, salt and pepper. (Make-ahead: Cover and refrigerate for up to

2 hours.)

 

Yield: 2 cups (500 mL)

 

 

 

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