Fire-Roasted Vegetable Salsa
Total Time
Prep: 25 min. Grill: 15 min.
Makes
6 cups salsa (6 dozen chips)
Updated: Jun. 27, 2023
Fire-Roasted Vegetable Salsa Recipe photo by Taste of Home
Total Time
Makes
Ingredients
- 2 medium ears sweet corn, husked
- 1 medium red onion, cut into 1/2-inch slices
- 2 jalapeno peppers, halved and seeded
- 5 large plum tomatoes
- 1 small eggplant, cut into 1/4-inch slices
- 1 can (15 ounces) black beans, rinsed and drained
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce, optional
- 1/4 teaspoon pepper
- CHIPS:
- 9 whole wheat pita breads (6 inches)
- Olive oil-flavored cooking spray
- 1 teaspoon garlic salt
Directions
- 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.
- 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.
- 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts
1/4 cup with 3 pita chips: 97 calories, 1g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 19g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
