We love having company over to grill by the pool. This salsa gets the party started as soon as guests arrive. Make this recipe ahead of time, then serve it warm or cold with pita chips. —Lisa Bradley, Apopka, Florida
Fire-Roasted Vegetable Salsa
Peppers (Hot)
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
- 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 last 3-5 minutes of cooking.
- Cool vegetables slightly. Remove corn from cobs; transfer to a large bowl. Chop remaining vegetables and add to corn. Stir in beans, garlic, salt, pepper sauce if desired, and pepper.
- Spritz pita breads 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.
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