Fire-Roasted Vegetable Salsa

Total Time: Prep: 25 min. Grill: 15 min.´╝îMakes: 6 cups salsa (6 dozen chips)

Ingredients

  • 2 medium ears sweet corn, husked
  • 1 medium red onion, cut into 1/2-inch slices
  • 2 jalapeno peppers, halved and seeded
  • 5 large plum tomatoes
  • 1 small eggplant, cut into 1/4-inch slices
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce, optional
  • 1/4 teaspoon pepper
  • CHIPS:
  • 9 whole wheat pita breads (6 inches)
  • Olive oil-flavored cooking spray
  • 1 teaspoon garlic salt

Directions

  1. Grill corn and onion on an oiled rack, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. During the last 5-7 minutes of cooking, add peppers. Add tomatoes and eggplant during the last 3-5 minutes of cooking.
  2. Cool vegetables slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn. Stir in the beans, garlic, salt, pepper sauce if desired, and pepper.
  3. Spritz pitas with cooking spray; sprinkle with garlic salt. Grill, covered, over medium-low heat for 1-2 minutes on each side or until golden brown. Cut each into 8 wedges. Serve with salsa.

NutritionFacts

1/4 cup with 3 pita chips: 97 calories, 1g fat (0 saturated fat), 0 cholesterol, 288mg sodium, 19g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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