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Grilled Vegetable Salsa

chef.jackson's picture
Ingredients
  Ears of corn 2 , husked, cleaned and broken crosswise in half
  Zucchini 2 Medium, cut lengthwise in half, then cut crosswise into 1 1 /2-inch pieces
  Red bell pepper 1 Medium, cut into 8 pieces
  Red onion 1 Medium, cut into wedges, separated
  Jalapeno chilies 2 , cut in half, seeded
  Olive oil 1 Tablespoon
  Plum tomatoes 6 , cut lengthwise in half, seeded (Roma)
  Grated lime peel 2 Teaspoon
  Chopped fresh cilantro 2 Tablespoon
  Salt 1 Teaspoon
  Tortilla chips 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the gas grill or your charcoal grill

MAKING
2. In a large bowl, mix the corn, the bell peppers, the onions, the chilies, and the zucchini.
3. Add the oil to the vegetables and mix well again.
4. Place the vegetables in the grill basket or the grill wok and then place it on the hot grill on medium heat for 25-30 minutes
5. Shake the basket occasionally to ensure that the vegetables are cooked through and tender
6. Add the tomatoes to the basket when the vegetables are cooked
7. Cover the grill and cook for 1-2 minutes more or till the vegetables are done
8. Remove the basket from the grill and allow the vegetables to cook for 15 minutes
9. Cut the corn off the cob to make about one cup of kernels
10. Chop all the cooked vegetables into small pieces
11. In a large bowl, mix the vegetables, the cilantro, the salt and lime peel. Mix well

FINALIZING
12. Cover and refrigerate for 24 hours to allow the flavors to mix

SERVING
13. If serving immediately, serve with tortilla chips, guacamole, and refried beans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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