In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!
Grilled Vegetable Salsa
- Prep Time 1 hr 10 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 11
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
-
Step1Heat 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”).
-
Step2Cover 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.
-
Step3Cut 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.
Nutrition
80
Calories
4g
Total Fat
1g
Protein
11g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 170mg
- 7%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
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;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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