Roasted Veggie Salsa
Servings and Ingredients
|4 large Roma tomatoes, cut into quarters and seeded|
|3 large carrots, peeled and halved lengthwise|
|2 medium red peppers, cut into quarters, cored and seeded|
|1 fennel bulb, trimmed and quartered|
|1 tsp. Hy-Vee Select olive oil|
|½ tsp. kosher salt|
|Hot sauce, optional|
|Hy-Vee tortilla chips, optional|
- Combine all ingredients except hot sauce and tortilla chips on a large baking sheet lined with aluminum foil. Roast, stirring occasionally, at 475 degrees for 30 minutes or until vegetables are soft and slightly charred.
- Allow vegetables to cool slightly, about 10 minutes. Pulse vegetables and hot sauce, if desired, in a food processor fitted with a metal blade until they form a chunky paste.
- Serve with tortilla chips, if desired.
25 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrates: 5g
- Protein: 1g
Vitamin A 70%
Vitamin C 70%
Hy-Vee HealthMarket, February 2010.