My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", every time you visit WebMD.com you won't have to type your email address and password. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Food & Recipes Center

Email a Friend

Print Article

Food & Recipes

Foodie 411

Font Size

Roasted Vegetable Salsa

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. This mild salsa is delicious on grilled fish, or grilled anything, for that matter.

Ingredients

1 pint
baby plum/grape tomatoes, halved (2 cups)
1
red pepper, cored, seeded, cut into thin strips
1
red or sweet onion, peeled, cut into chunks
5-6 cloves
garlic
3/4 cup
corn kernels
1 14-ounce can
fire roasted tomatoes with green chiles
1-2 tablespoons
balsamic vinegar, to taste
1/2 teaspoon
ground cumin
2 tablespoons
fresh cilantro, chopped
extra virgin olive oil, as needed
organic raw agave syrup, to taste
sea salt, to taste

Instructions

Preheat the oven to 425°F.
Combine tomatoes, red pepper, onion, garlic, olive oil and salt. Toss to mix.
Arrange the tossed veggies on a baking sheet in a single layer, leaving some room for the corn; add the corn to the baking sheet in one section.
Roast the veggies in the top third of the oven until the veggies get tender and edges get nicely browned- anywhere from 30 to 45 minutes. If you have a grill you could grill your veggies instead of roasting.
Spoon the roasted veggies- sans the corn- into a food processor bowl; add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave. Cover and pulse a few times to achieve the consistency and texture you prefer. Don't puree it- keep some texture.
Pour the salsa into a storage container; stir in the roasted corn and cilantro. Taste test and adjust the seasoning to your liking.
Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.

Tip

Serving Ideas: Serve as a dip with tortilla chips or yummy brown rice chips. Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos, you name it. Serve as a fresh uncooked sauce for pasta or polenta.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com