Fire-Roasted Vegetable Salsa

Directions

1. Grill corn and onion on an oiled rack, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. During the last 5-7 minutes of cooking, add peppers. Add tomatoes and eggplant during the last 3-5 minutes of cooking.
2. Cool vegetables slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn. Stir in the beans, garlic, salt, pepper sauce if desired, and pepper.
3. Spritz pitas with cooking spray; sprinkle with garlic salt. Grill, covered, over medium-low heat for 1-2 minutes on each side or until golden brown. Cut each into 8 wedges. Serve with salsa.