Roasted Vegetable Salsa
Mushrooms are an unexpected ingredient in this earthy roasted vegetable salsa. Serve it alongside broiled fish, or serve it as an appetizer with thin whole wheat toasts.
1 package (10 ounces) frozen corn kernels, thawed
1 medium red bell pepper, diced
4 ounces mushrooms, diced
1 tablespoon extra-light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped cilantro
1 small fresh jalapeño pepper, seeded and minced
1/4 teaspoon grated lime zest
2 teaspoons fresh lime juice
1 teaspoon white wine vinegar
1 Preheat the oven to 500°F.
2 In a medium bowl, toss the corn, bell pepper, and mushrooms with the oil, salt, and black pepper. Spread the vegetable mixture on a nonstick baking sheet and roast on the top rack of the oven for 15 minutes, stirring occasionally.
3 Transfer the vegetable mixture to a bowl and let cool.
4 Stir the cilantro, jalapeño, lime zest, lime juice, and vinegar into the roasted vegetables.
Makes Makes 3 cups servings.
Per 1/2 cup: 72 calories, 2.5g total fat (0.3g saturated), 0mg cholesterol, 2g dietary fiber, 12g carbohydrate, 2g protein, 101mg sodium.