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Grilled Vegetable Salsa
Grilled Vegetable Salsa
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 25 minutes
Flavorful salsa with corn, zucchini, and bell pepper for a tasty twist - Exciting!
Ingredients:
  • 2 ears corn, husked, cleaned and broken crosswise in half
  • 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces
  • 1 medium red bell pepper, cut into 8 pieces
  • 1 medium red onion, cut into wedges, separated
  • 2 jalapeño chiles, cut in half, seeded
  • 2 tablespoons olive or vegetable oil
  • 6 roma (plum) tomatoes, cut lengthwise in half, seeded
  • 2 teaspoons grated lime peel
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt
  • Tortilla chips
Instructions:
  • Prepare your grill for direct heat. In a large bowl, combine corn, zucchini, bell pepper, onion, and chiles with oil. Transfer the mixture to a grill basket or grill wok.
  • Grill vegetables over medium heat for 25 to 30 minutes, stirring occasionally, until tender. Add tomatoes to the grill basket, cover, and cook for an additional 1 to 2 minutes until hot. Remove from grill and let vegetables cool for 15 minutes before serving.
  • Cut the corn off the cobs to yield about 1 cup of kernels. Chop all remaining vegetables into small pieces and combine them in a large bowl with lime peel, cilantro, and salt. Enjoy immediately or chill in the refrigerator for up to 24 hours. Serve with tortilla chips and store leftovers in the fridge.

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