Yield

3 cups (serving size: 1/2 cup)

Ingredients

  • 1 cup  diced tomato
  • 1 cup  diced zucchini
  • 1/2 cup  chopped drained canned artichoke hearts
  • 1/2 cup  chopped fresh basil
  • 1/3 cup  diced bottled roasted red bell peppers
  • 1/4 cup  minced onion
  • 2 tablespoons  chopped pitted kalamata olives
  • 1 tablespoon  balsamic vinegar
  • 2 teaspoons  olive oil

Preparation

Combine all ingredients in a medium bowl; cover and chill.

Nutritional Information

Calories:  39 (46% from fat)
Fat: 2g (sat 0.3g,mono 1.4g,poly 0.3g) Protein: 1.3g
Carbohydrate: 5.2g Fiber: 0.8g Cholesterol: 0.0mg Iron: 0.6mg Sodium: 80mg Calcium: 22mg

Steven Petusevsky, Cooking Light, JUNE 1999

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