ZUCCHINI, AVOCADO & POMEGRANATE SALSA

--Martha Stewart Living

Such a hit and so healthy, this salsa is a MUST TRY!!

2 zucchini, trimmed and cut into ½ inch dices

1 tablespoons extra virgin olive oil

1 teaspoon finely chopped fresh oregano

½ teaspoon each coarse salt and freshly ground pepper

¼ cup finely chopped red onion

1 avocado, halved, pitted, peeled, and cut into ¼ inch dice (about 1 cup)

½ cup pomegranate seeds

1 tablespoon crumbled feta cheese

1 tablespoon fresh lime juice

Preheat oven to 425°. Toss zucchini with oil, oregano, salt, and pepper and arrange on a baking sheet.  Roast, tossing once, for about 25 minutes.  Once zucchini has cooled completely, add remaining ingredients and gently stir to combine.  Refrigerate 30 minutes before serving.  Serve with either pita chips, toasted pita, or tortilla chips.