Roasted Vegetable Salsa
Mushrooms are an unexpected ingredient in this earthy roasted vegetable salsa. Serve it alongside broiled fish, or serve it as an appetizer with thin whole wheat toasts.
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 medium red bell pepper, diced
  • 4 ounces mushrooms, diced
  • 1 tablespoon extra-light olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1 fresh jalapeño pepper, seeded and minced
  • 1/4 teaspoon grated lime zest
  • 2 teaspoons fresh lime juice
  • 1 teaspoon white wine vinegar

1. Preheat oven to 500°F.

2. In medium bowl, toss corn, bell pepper, and mushrooms with oil, salt, and black pepper. Spread vegetable mixture on a nonstick baking sheet and roast on top rack of oven 15 minutes, stirring occasionally.

3. Transfer vegetable mixture to bowl and let cool.

4. Stir cilantro, jalapeño, lime zest, lime juice and vinegar into roasted vegetables.

Nutritional Information
Per 1/2 cup: 72 calories, 2.5g total fat, 0.3g saturated fat, 1.7g monounsaturated fat, 0.3g polyunsaturated fat, 2g dietary fiber, 2g protein, 12g carbohydrate, 0mg cholesterol, 101mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
Makes about 3 cups

Prep Time