Roasted Veggie Salsa

Recipe

Appetizer
Roasted Veggie Salsa

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Recipe Data

12
Servings

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
4large Roma tomatoes, cut into quarters and seeded
3large carrots, peeled and halved lengthwise
2medium red peppers, cut into quarters, cored and seeded
1fennel bulb, trimmed and quartered
1 tsp.Hy-Vee Select olive oil
½ tsp.kosher salt
Hot sauce, optional
Hy-Vee tortilla chips, optional

Directions

  1. 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.
  2. 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.
  3. 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.