Grilled Tomato And Vegetable Salsa Recipe
Servings: 12
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 3 tsp Oregano, fresh, finely
- 1/4 tsp Oregano, dry, crumbled
- 3 tsp Thyme, fresh, finely minced
- 1/4 tsp Thyme, dry, crumbled
- 1 x Onion, peeled, halved crosswise
- 1 lb Tomatoes, medium-size, cored, halved crosswise
- 1 x Banana chile pepper -or possibly-
- 1 x Bell pepper, halved, stemmed, seeded
- 2 lrg Green onions, trimmed
- 1 x Carrot, peeled, halved lengthwise
- 1 x Zucchini, halved lengthwise
- 1/4 c. Basil, fresh, minced
- 1 Tbsp. Balsamic or possibly red wine vinegar Salt Pepper, freshly grnd
Directions
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Combine 1/2 of the extra virgin olive oil, garlic, 1/3 of the fresh oregano and 1/3 of the fresh thyme in a small bowl. (If using dry herbs, add in to finished salsa.) Insert wooden skewers crosswise into onion halves to hold shape. Brush oil mix over onion and remaining vegetables. Grill or possibly broil vegetables till tender and lightly charred on all sides, turning frequently. Cold slightly. Remove skin from chili. Cut chili and other vegetables into 1/4 " pcs. Combine with remaining extra virgin olive oil, fresh oregano and fresh thyme (or possibly dry herbs) in bowl. Stir in basil and vinegar. Season with salt and pepper. Serve hot or possibly at room temperature. (Can be prepared 6 hrs ahead.)
- Yields 3 c.. Joel
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 50 | |
| Calories from Fat 31 | 62% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 187mg | 5% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.39g | 2% |
| Protein 0.86g | 1% |
