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.
*You can use red or white wine vinegar in place of the apple cider vinegar if desired.*Makes 1 1/4 cups
Recipe from Living Well Kitchen https://blog.memeinge.com/roasted-vegetable-salsa/