Food & Cooking Recipes Appetizers Vegetable Salsa By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Matthew Hranek Servings: 8 Get your veggie fix with this low calorie salsa that is a great way to use up all those vegetables you picked up at the farmer's market. Ingredients 3 medium red or yellow tomatoes 2 small zucchini 2 Japanese eggplants 2 small yellow squashes ¼ cup onion, minced 1 tablespoon turmeric minced or 1 tablespoon ground, dried turmeric 1 teaspoon ground cumin 1 tablespoon canola oil 3 tablespoons freshly squeezed orange juice Salt, to taste Directions 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. Cook's Notes This zesty salsa will last up to four days when refrigerated in a sealed container. It can be served on toasted whole-wheat bread or tofu that is sliced and oven-baked for 10 minutes at 350 degrees. Print