Roasted Veggie Salsa Recipe

Name: Roasted Veggie Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 4 large ripe tomatoes, cut into thin slices, seeds removed; 1/2 purple onion, diced; 1 red bell pepper, diced; 1 yellow pepper, diced; 4 green chiles, diced, seeds removed; 4 ears corn boiled, kernals cut off; 4 cloves garlic, peeled and diced; 2 cans black beans, drained and rinsed; 1 12 oz. can tomato sauce; 1 6 oz. can tomato paste; Vinegar; Lime juice; Red pepper

Servings: persons

4 large ripe tomatoes, cut into thin slices, seeds removed
1/2 purple onion, diced
1 red bell pepper, diced
1 yellow pepper, diced
4 green chiles, diced, seeds removed
4 ears corn boiled, kernals cut off
4 cloves garlic, peeled and diced
2 cans black beans, drained and rinsed
1 12 oz. can tomato sauce
1 6 oz. can tomato paste
Vinegar
Lime juice
Red pepper

1
Turn oven on to Broil.
2
Cover a 13x9 inch baking pan with foil and coat the foil with olive oil spray.
3
Toss first seven ingredients with with olive oil and spread evenly throughout the pan.
4
Broil for several minutes - just long enough to roast but not char the outside.
5
Mix roasted vegetables with black beans, tomato sauce, and tomato paste.
6
Season with vinegar, lime juice, and red pepper to taste.
7
Serve with tortilla chips, pita bread, or warm crusty sourdough bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large ripe tomatoes, cut into thin slices, seeds removed, 1/2 purple onion, diced, 1 red bell pepper, diced, 1 yellow pepper, diced, and more.

Yes, Roasted Veggie Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Veggie Salsa

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