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roasted-veggie-salsa-recipe

Roasted Veggie Salsa Recipe

A delicious and healthy vegan salsa made with roasted vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 80 kcal

Ingredients 

Main Ingredients

  • 2 cups cherry tomatoes halved
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red onion quartered
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lime juiced
  • ¼ cup cilantro chopped

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place cherry tomatoes, bell peppers, red onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper.
  3. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly charred.
  4. Remove from oven and let cool slightly.
  5. Transfer roasted vegetables to a blender. Add lime juice and cilantro. Blend until smooth.
  6. Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for later.

Nutritional Value

Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 120mg | Calcium: 30mg | Iron: 1mg

Keywords

Roasted Vegetables, Salsa, Vegan
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