Roasted vegetable and olive salsa

For the perfect accompaniment to your midweek meal, whip up this chunky vegetarian salsa.

The ingredient of Roasted vegetable and olive salsa

1. 1 medium zucchini, halved lengthways, thickly sliced
2. 1 tablespoon olive oil
3. 250g cherry truss tomatoes
4. 1 tablespoon fresh oregano leaves
5. 1/3 cup pitted kalamata olives

The instruction how to make Roasted vegetable and olive salsa

1. Preheat oven to 220u00b0C/200u00b0C fan-forced. Line a baking tray with baking paper.
2. Place zucchini on prepared tray. Season with salt and pepper. Drizzle with oil. Roast for 15 minutes or until golden and tender, adding tomatoes for last 5 minutes of cooking.
3. Combine zucchini, tomatoes, oregano and olives in a heatproof bowl. Toss gently to combine. Serve.

Nutritions of Roasted vegetable and olive salsa

fatContent: 73.373 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent: