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    Home » Recipes » Appetizers

    Roasted Vegetable Salsa

    Published: Apr 27, 2016 · Updated: Feb 5, 2024 · Post may contain affiliate links

    Jump to Recipe Print Recipe

    Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy-free, vegan condiment

    Roasted Vegetable Salsa

    Salsa is one of my favorite condiments. Actually, it is my all-time favorite condiment. I always have salsa in my fridge and usually have a backup in the pantry when the current jar runs out.

    I use it for/on/in everything.

    Salsa is delicious on eggs, on baked potatoes, with chicken, in soup, with chips, on tacos, and so much more!

    The best part about salsa for me is that it adds extra veggies to your day. I'm always trying to find ways to eat more veggies, and salsa is the perfect way to add more veggies to your diet.

    Roasted Vegetable Salsa from Living Well Kitchen

    My go-to homemade salsa recipe is this low-sodium salsa recipe.

    And when I was in refrigerator clean-out mode, I came up with this salsa as a tasty way to use up produce in the kitchen.

    Since roasted veggies are amazing, I thought that a roasted vegetable salsa would be a delicious addition to my salsa collection.

    The roasted veggies give the salsa a whole new dimension of flavors not present in a fresh tomato or canned tomato salsa. The addition of peppers to the mix really takes this to the next level.

    Roasted Vegetable Salsa from Living Well Kitchen packs in the veggies and the flavor for a delicious, allergy friendly, vegan condiment

    Like I said before, I love that salsa packs in the veggies. There are 5 cups of veggies in this batch of salsa (which makes about 1 and ¼ cup salsa).

    That means that just ¼ cup of this Roasted Vegetable Salsa gives you a full serving of veggies.

    Roasted Vegetable Salsa from Living Well Kitchen

    Roasted Vegetable Salsa

    Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 5
    Author: Meme

    Ingredients

    • 1 cup sliced bell peppers 1 medium bell pepper
    • 1 cup chopped onions 1 medium onion
    • 3 cups cored & chopped tomatoes 3 medium tomatoes
    • 2 tablespoon chopped jalapeño 1 small jalapeño
    • 1 tablespoon olive oil
    • 1 teaspoon chopped garlic
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon chopped cilantro
    • ¼ teaspoon salt

    Instructions

    • Heat oven to 450*F for 20 minutes. Stir vegetables and add garlic. Roast for another 20-25 minutes. Remove from oven and let cool.
    • Once the veggies are cool, transfer them to a food processor. Add in the vinegar, cilantro, and salt. Pulse until the veggies and chopped and it has the desired salsa consistency you prefer. Refrigerate for up to 7 days.

    Notes

    *You can use red or white wine vinegar in place of the apple cider vinegar if desired.
    *Makes 1 ¼ cups
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Nutrition Facts

    Nutrition Facts
    Roasted Vegetable Salsa
    Serving Size
     
    0.25 cups
    Amount per Serving
    Calories
    64
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Sodium
     
    123
    mg
    5
    %
    Potassium
     
    303
    mg
    9
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    1605
    IU
    32
    %
    Vitamin C
     
    59.2
    mg
    72
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Rebecca @ Strength and Sunshine

      April 27, 2016 at 3:06 pm

      Just give me a spoon 😉

      Reply
      • Meme

        June 30, 2016 at 3:27 pm

        Right?! I may or may not have actually eaten it with a spoon 😉

        Reply
    2. Jessica @ Nutritioulicious

      April 27, 2016 at 7:43 pm

      This looks delicious! Roasting veggies is the best way to get their flavor and then pureeing them? Yum!

      Reply
      • Meme

        June 30, 2016 at 3:29 pm

        Thanks, Jessica! Roasted vegetables really are the best! 🙂

        Reply
    3. Sonali- The Foodie Physician

      May 05, 2016 at 6:47 pm

      Meme, you had me at roasted vegetables!! This really looks amazing! Happy Cinco de Mayo 🙂

      Reply
      • Meme

        May 06, 2016 at 11:15 am

        Haha right?! It's delish! Happy Cinco de Mayo! xo

        Reply
    5 from 1 vote (1 rating without comment)

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    Meme holding Watson at a restaurant in san diego.

    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

    About Meme

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