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    Recipes » Appetizers

    Roasted Vegetable Salsa

    Published: Apr 27, 2016 · Updated: Aug 13, 2019 · This post may contain affiliate links · This blog generates income via ads

    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 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 (duh), 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

    In honor of Cinco de Mayo next Thursday, I decided to create my own homemade salsa.

    I've made multiple versions of salsa and felt like it was time to make a new version. Plus, I'm in refrigerator clean-out mode since I'm moving out on Saturday (ah!) and salsa is a great way to use up any produce in your kitchen.

    Since roasted veggies are God's gift to taste buds, 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 1/4 cup salsa). That means that just 1/4 cup of this Roasted Vegetable Salsa gives you a full serving of veggies.

    Whoever said it was too hard to get enough veggies in your day didn't have this salsa and that is oh so sad.

    Let's change that fact, and make more salsa, people!

    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
    No ratings yet
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 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
    • 1/4 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 1/4 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

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Roasted Vegetable Salsa
    Serving Size
     
    0.25 cups
    Amount per Serving
    Calories
    64
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0
    g
    0
    %
    Cholesterol
     
    0
    mg
    0
    %
    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.
    *
    [/showhide]
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    Reader Interactions

    Comments

    1. Rebecca @ Strength and Sunshine says

      April 27, 2016 at 3:06 pm

      Just give me a spoon 😉

      Reply
      • Meme says

        June 30, 2016 at 3:27 pm

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

        Reply
    2. Jessica @ Nutritioulicious says

      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 says

        June 30, 2016 at 3:29 pm

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

        Reply
    3. Sonali- The Foodie Physician says

      May 05, 2016 at 6:47 pm

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

      Reply
      • Meme says

        May 06, 2016 at 11:15 am

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

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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