Roasted Vegetable and Fresh Tomato Salsa with Pita Wedges

Roasted Vegetable and Fresh Tomato Salsa with Pita Wedges
Serves 12 (1/4 cup salsa plus 4 pita wedges per serving)
  • 1 medium onion, cut in eighths
  • 1 medium yellow squash, quartered lengthwise and cut in thirds
  • 1/4 cup Pompeian OlivExtra Plus
  • 1/4 tsp. dried pepper flakes
  • 2 medium red bell peppers or 1 red and 1 green bell pepper, stemmed, seeded and quartered lengthwise
  • 2 whole garlic cloves, halved crosswise, optional
  • 2 Tbsp. lime juice
  • 2 Tbsp. Pompeian Pomegranate Infused Red Wine Vinegar
  • 3 whole wheat or white pita bread rounds, cut in eighths, and separated
  • 4 medium plum tomatoes, chopped
  1. Preheat broiler. Place peppers, onion, and squash on a foil-lined large baking sheet. Toss with 2 tablespoons of Pompeian OlivExtra Plus and arrange vegetables in a single layer.
  2. Broil 7 minutes, stir and broil 7 minutes more, or until richly browned on edges. Remove from broiler, place vegetables on cutting board and let stand 5 minutes or until slightly cooled.
  3. Meanwhile, reduce oven temperature to 350 F. Cut each pita into 8 wedges, separate each wedge, (making 16 wedges per round). Arrange pita wedges in a single layer on the baking sheet (discarding foil) and set aside.
  4. Combine the tomatoes, remaining Pompeian OlivExtra Plus, Pompeian Pomegranate Infused Red Wine Vinegar, lime juice, and pepper flakes in a medium bowl. Chop the roasted vegetables, stir into the tomato mixture. Season with salt.
  5. Bake pita wedges 3 minutes or until slightly crisp. Repeat with remaining pita wedges. Cool completely. Lightly rub with garlic, if desired. Serve with salsa.
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