Grilled Vegetable Salsa Recipes

GRILLED TOMATO SALSA

Provided by Melissa d'Arabian : Food Network

Categories condiment

Time 30m

Yield 4 servings

Number Of Ingredients 9

Grilled Tomato Salsa image

Steps:

Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

Ingredients

6 Roma tomatoes, cored and cut in half lengthwise
4 cloves garlic, unpeeled
1 serrano chile, cut in half, see Cook's Note
1 shallot, skins removed, halved
1/2 small yellow onion, skin removed and quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, for sprinkling
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped

GRILLED VEGETABLE SALSA

In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h25m

Yield 24

Number Of Ingredients 11

Grilled Vegetable Salsa image

Steps:

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

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g

Ingredients

2 ears corn, husked, cleaned and broken crosswise in half
2 medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces
1 medium red bell pepper, cut into 8 pieces
1 medium red onion, cut into wedges, separated
2 jalapeño chiles, cut in half, seeded
2 tablespoons olive or vegetable oil
6 roma (plum) tomatoes, cut lengthwise in half, seeded
2 teaspoons grated lime peel
2 tablespoons chopped fresh cilantro
1 teaspoon salt
Tortilla chips

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Categories Mushroom Onion Potato Side Asparagus Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Grilled Vegetables with Cumin, Cilantro, and Salsa Verde image

Steps:

Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.

Ingredients

2 cups purchased salsa verde
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1/2 cup (packed) fresh cilantro leaves
3 large Yukon Gold potatoes, cut into 1/2-inch-thick slices
4 small red onions, quartered
2 red bell peppers, each cut into 6 thick strips
2 yellow bell peppers, each cut into 6 thick strips
3 large portobello mushrooms, stemmed, quartered
5 zucchini, cut crosswise into 1/2-inch-thick rounds
16 thick asparagus spears, trimmed
1/4 cup chopped fresh cilantro

GARDEN VEG SALSA

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 13

Garden Veg Salsa image

Steps:

In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

Nutrition Facts :

Ingredients

3 large tomatoes, chopped
1 cup chopped cucumber
1 medium sweet yellow or red pepper, chopped
3/4 cup chopped zucchini
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons olive oil
1 tablespoon white vinegar
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
Tortilla chips

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GRILLED TOMATO SALSA RECIPE - GROW A GOOD LIFE

Web Jun 13, 2018 Step 1: Preheat your grill to medium-high heat. Place the tomatoes, peppers, onions, and garlic on the hot grate. Step 2: Grill 8-10 …
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Preheat the grill to medium-high heat. Place the tomatoes, peppers, onion, and garlic on the hot grate. Grill 8-10 minutes, turning the vegetables occasionally until tomato skins crack, peppers blister, and onions and garlic char. Remove vegetables from heat.
Allow the vegetables to cool until you can handle them. Wear gloves and remove skins, seeds, and membrane from the Anaheim peppers. Keep jalapeño seeds if you want a hot salsa.
Give vegetables a rough chop and add them to the food processor. Add the cilantro, lime juice, and seasonings to the food processor. Pulse until the salsa is at the consistency you like (I like mine smooth with no small chunks).

Grilled Vegetable Salsa Recipes

GRILLED TOMATO SALSA

GRILLED VEGETABLE SALSA

In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

GARDEN VEG SALSA

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

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