Recipe
Appetizer
Roasted Vegetable Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 40
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium tomatoes, cut into quarters | ||
| 8 oz. baby carrots | ||
| 2 small zucchini, cut into large chunks | ||
| 2 small yellow squash, cut into large chunks | ||
| ½ medium yellow onion, chopped | ||
| Hy-Vee Select olive oil, to taste | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 tbsp. ground turmeric | ||
| 1 tsp. ground cumin | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 3 tbsp. Hy-Vee orange juice | ||
| Toasted whole wheat bread, wheat crackers, whole wheat chips, optional |
Directions
- Preheat oven to 400 degrees. Line large jelly roll pan with foil; set aside. Place vegetables on a single layer on a baking sheet. Drizzle vegetables with olive oil. Season with salt and pepper. Bake for 25 minutes, turn vegetables over with spatula and continue baking 25 minutes or until tender and lightly browned. Let cool.
- Chop vegetables into small pieces or lightly chop in a food processor. Combine turmeric, cumin, oil and orange juice in a small bowl. Toss seasoning into vegetables. Cover and refrigerate about 30 minutes.
- Serve with toasted bread, crackers or chips, if desired.
Nutrition facts
Servings
10 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 2g
- Protein: 0g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 8%
0%
Iron 2%
0%
Calcium 0%