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Roasted Vegetable Salsa

Posted by Melodie Munro on October 2, 2011 at 4:33pm
Roasted Vegetable SalsaBy The Gluten Free GoddessWebMD Recipe from Foodily.comWhy buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. This mild salsa is delicious on grilled fish- or grilled anything, for that matter.Ingredients1 pint (2 cups) of baby plum/grape tomatoes, halved1 red pepper, cored, seeded, cut into thick strips1 red or sweet onion, peeled, cut into chunks5-6 garlic clovesExtra virgin olive oil, as neededSea salt, to taste3/4 cup corn kernels1 14-oz can Fire Roasted Tomatoes with Green Chiles1-2 tablespoons balsamic vinegar, to taste1/2 teaspoon ground cuminA squeeze of organic raw agave syrup, to taste2 tablespoons chopped fresh cilantroInstructionsCombine in a bowl and toss:1 pint (2 cups) of baby plum/grape tomatoes, halved1 red pepper, cored, seeded, cut into thick strips1 red or sweet onion, peeled, cut into chunks5-6 garlic clovesExtra virgin olive oil, as neededSea salt, to tasteYou'll also need:3/4 cup corn kernels1 14-oz can Fire Roasted Tomatoes with Green Chiles1-2 tablespoons balsamic vinegar, to taste1/2 teaspoon ground cuminA squeeze of organic raw agave syrup, to taste2 tablespoons chopped fresh cilantroPreheat the oven to 425 degrees F.Arrange the tossed veggies on a baking sheet in a single layer, leaving some room for the corn; add the corn to the baking sheet in one section.Roast the veggies in the top third of the oven until the veggies get tender and edges get nicely browned- anywhere from 30 to 45 minutes. If you have a grill you could grill your veggies instead of roasting.Spoon the roasted veggies- sans the corn- into a food processor bowl; add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave. Cover and pulse a few times to achieve the consistency and texture you prefer. Don't puree it- keep some texture.Pour the salsa into a storage container; stir in the roasted corn and cilantro. Taste test and adjust the seasoning to your liking.Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.Serving Ideas:Serve as a dip with tortilla chips or yummy Brown Rice Chips.Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos, you name it.Serve as a fresh uncooked sauce for pasta or polenta.Nutritional Information Per ServingTotal Servings: 6Calories: 39Carbohydrates: 7.7gCholesterol: 0mgFat: 0.2gSaturated Fat: 0gFiber: 2.0gSodium: 198mgProtein: 1.7gFor more recipes go to Foodily.comFind more WebMD recipes on the Recipe Finder
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Tags: Roasted, Salsa, Vegetable
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