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Tri-Color Mediterranean Salsa

Categories:
low fat, accompaniment, salsa

1/2 teaspoon olive oil
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 tablespoons capers
1 garlic clove; minced
3 tablespoons finely-chopped fresh basil
2 tablespoons red wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon chopped fresh rosemary

Heat oil in a large skillet. Add peppers, capers and garlic; sauté until tender. Remove from heat; stir in basil and vinegar. Before serving add thyme and pepper. Excellent as a topping for grilled fish. Also is excellent over grilled vegetables or as a dip for pita bread triangles. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 25; Fat (grams) 0.6; Percent calories from fat 23; Percent polyunsaturated 4; Percent saturated 3; Percent monounsaturated 16; Cholesterol (milligrams) 0; Sodium (milligrams) 5; Protein (grams) 0.5; Carbohydrate (grams) 4; Dietary fiber (grams) 1.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 39 Calories (kcal); 1g Total Fat; (16% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable serving. Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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