Vegetable Salsa and Pita Chips

Vegetable Salsa and Pita Chips

Our recipe for the month of September: a tasty and fresh salsa with seasonal vegetables, to make summer last forever!

Ingrédients

Salsa
  • 125 mL tomatoes cut into 2 cm chunks
  • 125 mL zucchini cut into 1 cm cubes
  • 125 mL cucumber cut into 1 cm cubes
  • 125 mL peaches cut into 2 cm chunks
  • 2 shallots (30 mL) minced
  • 30 mL chives, finely snipped
  • 30 mL coriander leaves, snipped
  • 30 mL parsley leaves, snipped
  • 45 mL grape seed oil
  • Zest and juice of one lemon
  • Salt, pepper

 

Chips
  • 4 pitas
  • Olive oil

Préparation

  1. Preheat the oven to 375°F.
  2. Place the tomatoes, cucumbers, peaches and herbs in a bowl and set aside.
  3. Pour a small amount of olive oil in a pan and sweat the shallots without browning them for about 10 minutes. Let cool before adding to the salsa mixture.
  4. In the same pan, pour a small amount of olive oil and rapidly sauté the zucchini over medium-high heat for 3 minutes. Let cool before adding to the salsa mixture.
  5. Add the grape seed oil, lemon zest and juice to the mixture and season to taste.
  6. Cut the pitas into 3 cm strips, place on a baking sheet, drizzle with olive oil and season with salt and pepper. Cook in the oven for 10 to 12 minutes or until they are slightly golden.
Préparation
20 minutes
Cuisson
15 minutes
Rendement
2 portions
Category
Side dishes
Appetizers
Recette par
Marchés publics de Montréal