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Grilled Vegetable Salsa
ears corn, husked, cleaned and broken crosswise in half
medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces
medium red bell pepper, cut into 8 pieces
medium red onion, cut into wedges, separated
jalapeño chiles, cut in half, seeded
tablespoons olive or vegetable oil
roma (plum) tomatoes, cut lengthwise in half, seeded
teaspoons grated lime peel
tablespoons chopped fresh cilantro
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”).
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.
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.
For salsa with an extra kick, include the seeds of the jalapeño chiles.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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