Grilled Vegetable Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Grilled Vegetable Salsa
85 min.
24
31kcal

Suggestions


Looking for a vibrant and delicious way to elevate your appetizer game? Look no further than this Grilled Vegetable Salsa! Perfect for any gathering, this dish is not only vegetarian and vegan but also gluten-free and dairy-free, making it a fantastic choice for a wide range of dietary preferences. With a delightful medley of grilled vegetables, this salsa bursts with flavor and freshness, ensuring that every bite is a celebration of taste.

Imagine the smoky aroma of corn, zucchini, bell peppers, and onions sizzling on the grill, their natural sweetness enhanced by the charred edges. Tossed with zesty lime peel and fresh cilantro, this salsa is a refreshing twist on traditional dips. Whether you're hosting a summer barbecue, a cozy get-together, or simply looking for a healthy snack, this Grilled Vegetable Salsa is sure to impress your guests.

Not only is it easy to prepare, but it also offers a light and nutritious option that pairs perfectly with crispy tortilla chips. With just 31 calories per serving, you can indulge guilt-free while enjoying the rich flavors of grilled vegetables. So fire up the grill, gather your friends, and get ready to dive into a bowl of this colorful and appetizing salsa that will leave everyone craving more!

Ingredients

  •  ears corn husked cleaned
  • medium zucchini 
  • medium bell pepper red cut into 8 pieces
  • medium onion red separated cut into wedges,
  •  jalapeno seeded cut in half,
  • tablespoons vegetable oil 
  •  roma tomatoes seeded (plum)
  • teaspoons lime zest grated
  • tablespoons cilantro leaves fresh chopped
  • teaspoon salt 
  • serving tortilla chips 

Equipment

  • bowl
  • grill
  • wok

Directions

  1. Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil.
  2. Place in grill basket (grill “wok”).
  3. Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender.
  4. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot.
  5. Remove basket from grill; cool vegetables 15 minutes.
  6. 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.
  7. Serve immediately, or cover and refrigerate up to 24 hours.
  8. Serve with tortilla chips. Store covered in refrigerator.

Nutrition Facts

Calories31kcal
Protein9.15%
Fat42.1%
Carbs48.75%

Properties

Glycemic Index
8.67
Glycemic Load
0.38
Inflammation Score
-4
Nutrition Score
2.7752174184374%

Flavonoids

Hesperetin
0.07mg
Naringenin
0.11mg
Luteolin
0.05mg
Isorhamnetin
0.23mg
Kaempferol
0.04mg
Myricetin
0.02mg
Quercetin
1.22mg

Nutrients percent of daily need

Calories:31.06kcal
1.55%
Fat:1.58g
2.44%
Saturated Fat:0.25g
1.59%
Carbohydrates:4.13g
1.38%
Net Carbohydrates:3.34g
1.22%
Sugar:1.75g
1.94%
Cholesterol:0mg
0%
Sodium:104.36mg
4.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.77g
1.55%
Vitamin C:13.68mg
16.59%
Vitamin A:346.09IU
6.92%
Vitamin K:4.86µg
4.63%
Vitamin B6:0.07mg
3.65%
Manganese:0.07mg
3.59%
Potassium:122.15mg
3.49%
Folate:13.04µg
3.26%
Fiber:0.78g
3.13%
Vitamin E:0.36mg
2.43%
Magnesium:9.65mg
2.41%
Phosphorus:22.19mg
2.22%
Vitamin B1:0.03mg
2.11%
Vitamin B3:0.38mg
1.89%
Vitamin B2:0.03mg
1.74%
Vitamin B5:0.14mg
1.4%
Copper:0.03mg
1.32%
Iron:0.2mg
1.09%
Zinc:0.15mg
1.01%