Grilled Vegetable Salsa
Recipe from Betty Crocker

In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Ole!


Grilled Vegetable Salsa

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Servings: 24 servings (1/4 cup salsa and 6 chips each)
Prep Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Related Categories: Grilling, Mexican Salsa, Mexican Salsa, Salsa Dip, Sauces
 
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Ingredients
  • 2  ears
    corn, husked, cleaned and broken crosswise in half
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  • 2  medium
    zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces
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  • 1  medium
    red bell pepper, cut into 8 pieces
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  • 1  medium
    red onion, cut into wedges and separated
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  • 2 
    jalapeno chiles, cut in half and seeded
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  • 2  tablespoons
    olive or vegetable oil
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  • 6 
    roma (plum) tomatoes, cut lengthwise in half and seeded
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  • 2   teaspoons
    grated lime peel
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  • 2   tablespoons
    chopped fresh cilantro
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  • 1   teaspoon
    salt
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  •  
    Tortilla chips
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Directions
1.
Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket (grill "wok").
2.
Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.
3.
Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.

Tip:
High Altitude (3500-6500 ft): Grill over medium-low heat.
Nutrition information
Calories 80 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 1g); Protein 1g. Daily Values: Vitamin A 10%; Vitamin C 15%; Calcium 0%; Iron 4%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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