Recipe
Appetizer
Roasted Veggie Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
25 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 70mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 70%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, February 2010.