Vegetable Salsa

Make your afternoon snack something special with one of these sweet or savoury toppings made with the freshest fruits, vegetables, herbs and spices. This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted  bread or tofu that is sliced and oven-baked for 10 minutes at 350°F (175°C).

3 medium red or yellow tomatoes
2 small zucchini
2 Japanese eggplants
2 small yellow squashes
¼ cup onion, minced
1 Tbsp. turmeric minced or 1 tsp. ground, dried turmeric
1 tsp. ground cumin
1 Tbsp. Canola oil
3 Tbsp. orange juice, freshly squeezed
sea salt, to taste

Preheat the barbecue or broiler. Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Grill or broil vegetables until softened and lightly browned on both sides. Let cool.

Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste. Cover and chill in the refrigerator for about 30 minutes. Serve on top of sliced, toasted whole-wheat bread.

Makes 8 servings.