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Roasted Vegetable Salsa

Barbecue.Master's picture
Ingredients
  Red onion 1 Medium, peeled and halved crosswise
  Red bell pepper 1 , quartered and seeded
  Green bell pepper 1 , quartered and seeded
  Jalapeno chilies 2 , halved and seeded
  Olive oil 2 Tablespoon
  Tomatoes 2 Large, seeded and chopped
  Chili powder 1 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Fresh lime juice 1 Tablespoon
  Salt To Taste
  Tortilla chips 1 Cup (16 tbs)
Directions

Brush onion, bell peppers and jalapenos with the olive oil.
Place in the basket and rotate for 15 to 20 minutes or until vegetables are tender.
Remove vegetables from basket and coarsely chop.
Toss chopped vegetables with tomatoes, chili powder, cumin, lime juice and salt to taste.
Let stand at room temperature for 30 minutes before serving with chips for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1664 Calories from Fat 818

% Daily Value*

Total Fat 92 g140.9%

Saturated Fat 13 g65.1%

Trans Fat 0.8 g

Cholesterol 0 mg

Sodium 1713.1 mg71.4%

Total Carbohydrates 193 g64.4%

Dietary Fiber 23.4 g93.5%

Sugars 33.2 g

Protein 25 g49.7%

Vitamin A 185.1% Vitamin C 592.8%

Calcium 42% Iron 36.6%

*Based on a 2000 Calorie diet

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Roasted Vegetable Salsa Recipe