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Grilled Vegetable Salsa

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By Betty Crocker Kitchens
Updated Dec 15, 2009
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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
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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

  • Step 
    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”).
  • Step 
    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.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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