Grilled Vegetable Salsa

Watch How-To Video

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

Save and Share

false

( 10 Ratings)

10 Ratings

5 Stars 80%

4 Stars 10%

3 Stars

2 Stars 10%

1 Stars

Member Reviews ( 0 )

e13e8fef-a7c8-45f5-b48f-5996bac0cc09

Prep Time 1 hr 10 min
Total Time 1 hr 25 min
Servings 24

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.