Grilled Vegetable Salsa

Name: Grilled Vegetable Salsa
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 ears corn, husked, cleaned and broken crosswise in half; 2 Tbsps chopped fresh cilantro; 2 jalapeño chiles, cut in half, seeded; 2 teaspoons grated lime peel; 1 medium red bell pepper, cut into 8 pieces; 1 medium red onion, cut into wedges, separated; 6 roma (plum) tomatoes, cut lengthwise in half, seeded; 1 teaspoon salt; 24 servings Tortilla chips; 2 Tbsps olive or vegetable oil; 2 mediums zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces

The recipe Grilled Vegetable Salsan is ready in around 1 hour and 25 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. One serving contains 163 calories, 3g of protein, and 8g of fat. This recipe serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Only a few people really liked this hor d'oeuvre. A mixture of ears corn, onion, salt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil.

Ingredients you will need

Bell Pepper

Zucchini

Chili Pepper

Onion

Corn

Cooking Oil

Equipment you will use

Grill

Bowl

Place in grill basket (grill “wok”).

Equipment you will use

Grill

Wok

Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender.

Ingredients you will need

Vegetable

Equipment you will use

Grill

Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot.

Ingredients you will need

Tomato

Equipment you will use

Grill

Remove basket from grill; cool vegetables 15 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Grill

Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt.

Ingredients you will need

Vegetable

Lime Peel

Cilantro

Corn

Salt

Equipment you will use

Bowl

Serve immediately, or cover and refrigerate up to 24 hours.

Serve with tortilla chips. Store covered in refrigerator.

Ingredients you will need

Tortilla Chips

Equipment

Grill

Bowl

Wok

Ingredients

Servings:

ears corn, husked, cleaned and broken crosswise in half 2Tbsps

chopped fresh cilantro 2

jalapeño chiles, cut in half, seeded 2teaspoons

grated lime peel 1medium

red bell pepper, cut into 8 pieces 1medium

red onion, cut into wedges, separated 6

roma (plum) tomatoes, cut lengthwise in half, seeded 1teaspoon

salt 24servings

Tortilla chips 2Tbsps

olive or vegetable oil 2mediums

zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.