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Roasted vegetable salsa

Recipe Information

Description:
Roasted vegetable salsa is a delicious American recipe usually served as a appetizer. It requires about 15 minutes of prep time and about 15 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Tomatoes
Category Fruit
Meal Lunch; Dinner; Snack
Type Appetizer; Side Dish
Subtype Salsa; Condiment; Dip/Spread
Cuisine American; Mexican; Latin American
Cook Method Roasting
Diet

Ingredients

  • 2 cups grape tomatoes, quartered

  • 3/4 cup corn kernels

  • 1 red bell pepper, seeded and diced

  • 1 sweet onion, diced

  • 6 cloves of garlic, diced

  • 1/4 cup extra virgin olive oil

  • Salt to taste

  • 1 14-ounce can tomatoes with green chilies

  • 1 tablespoons gluten-free balsamic vinegar

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon agave nectar

  • 2 tablespoons fresh cilantro, chopped

Directions

  • Preheat an oven to 425ºF.

  • Combine the grape tomatoes, corn, pepper, onion, and garlic in a single layer in a roasting pan. Add the salt and olive oil. Mix with hands to coat the vegetables.

  • Roast the vegetables for 12-15 minutes, or until tender.

  • Allow vegetables to cool.

  • In a bowl, combine the canned tomatoes, agave nectar, balsamic vinegar, cilantro, and cumin.

  • Add the roasted vegetables to the mixture.

  • Cover and chill for at least an hour, or until ready to serve.

  • Serve with tortilla chips, or on top of fish or chicken.

Nutrition (per serving)

  • Calories: 150 cal

  • Total fat: 9g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 627mg

  • Potassium: 448mg

  • Carbohydrate: 17g

  • Fiber: 2g

  • Protein: 2g