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Ratatouille Salsa
Makes 6 side-dish servings
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Ingredients
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1
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medium eggplant
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1
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medium zucchini
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1
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medium yellow squash
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2
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tablespoons olive oil
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2
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tablespoons French's® Worcestershire Sauce
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4
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ripe plum tomatoes, chopped
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1/2
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cup oil-cured olives, pitted
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HERBED DRESSING
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1/2
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cup olive oil
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3
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tablespoons minced fresh basil leaves
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3
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tablespoons minced fresh parsley
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3
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tablespoons French's® Worcestershire Sauce
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3
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tablespoons French's® Honey Dijon Mustard
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3
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tablespoons lemon juice
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2
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tablespoons capers, drained
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2
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cloves garlic, minced
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1/2
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teaspoon salt
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Prep Time
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20 minutes
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Cook Time
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5 minutes
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Cut eggplant, zucchini and squash lengthwise into 1/2-inch-thick slices. Combine 2 tablespoons oil and 2 tablespoons Worcestershire in small bowl; mix well. Brush vegetables with oil mixture. Place vegetables on grid. Grill over hot coals about 5 minutes or until vegetables are tender, turning often.
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Cut vegetables into large chunks. Place in large bowl with tomatoes and olives. Combine Herbed Dressing ingredients in small bowl; mix well. Pour Herbed Dressing over vegetables; toss to coat evenly. Serve warm or refrigerate until chilled.
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© Reckitt Benckiser Inc.
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Click here for printable version