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Roasted Vegetable Salsa

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. This mild salsa is delicious on grilled fish- or grilled anything, for that matter.

Ingredients

1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste
3/4 cup corn kernels
1 14-oz can Fire Roasted Tomatoes with Green Chiles
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of organic raw agave  syrup, to taste
2 tablespoons chopped fresh cilantro

Instructions

Combine in a bowl and toss:

1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste

You’ll also need:

3/4 cup corn kernels
1 14-oz can Fire Roasted Tomatoes with Green Chiles
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of organic raw agave  syrup, to taste
2 tablespoons chopped fresh cilantro

Preheat the oven to 425 degrees F.

Arrange the tossed veggies on a baking sheet in a single layer, leaving some room for the corn; add the corn to the baking sheet in one section.

Roast the veggies in the top third of the oven until the veggies get tender and edges get nicely browned- anywhere from 30 to 45 minutes. If you have a grill you could grill your veggies instead of roasting.

Spoon the roasted veggies- sans the corn- into a food processor bowl; add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave. Cover and pulse a few times to achieve the consistency and texture you prefer. Don’t puree it- keep some texture.

Pour the salsa into a storage container; stir in the roasted corn and cilantro. Taste test and adjust the seasoning to your liking.

Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.

Serving Ideas:

Serve as a dip with tortilla chips or yummy Brown Rice Chips.
Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos, you name it.
Serve as a fresh uncooked sauce for pasta or polenta.

Total Servings: 6

Nutritional Information Per Serving

Total Servings: 6
Calories: 39
Carbohydrates: 7.7g
Cholesterol: 0mg
Fat: 0.2g
Saturated Fat: 0g
Fiber: 2.0g
Sodium: 198mg
Protein: 1.7g

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From www.foodily.com with permission. © 2010 Foodily.com Inc.