Grilled Vegetable Salsa Recipes

GRILLED VEGETABLE SALSA

Steps:

• Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket (grill "wok").
• Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.
• Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.

GRILLED TOMATILLO SALSA

Steps:

• Prepare a grill over medium heat.
• Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
• Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED TOMATO SALSA

Steps:

• Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
• Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

GRILLED VEGETABLES WITH SALSA VERDE

Steps:

• Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• Core, seed and quarter the peppers.
• Slice endives in half lengthwise.
• Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• Sprinkle with salt to taste and toss all to combine.
• Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• Grill or broil vegetables, turning them once until they are lightly browned on both sides.
• Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

SALMON WITH VEGETABLE SALSA

Steps:

• In a large bowl, combine the tomatoes, cucumber, avocado, onion, cilantro, jalapeno, lime juice and salt; set aside., Drizzle salmon with lime juice. Sprinkle with salt and cayenne pepper. In a large skillet, cook fillets in butter for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

CONTEST-WINNING GRILLED CORN SALSA

Steps:

• Fill a Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly., On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes. , Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato., In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

GRILLED VEGETABLES WITH A PISTACHIO SALSA

Steps:

• Salsa -- In a food processor, add the nuts and pulse a couple of times to start to break them up. Then add in the herbs, garlic and pulse another couple of times until you start to get a fine puree. Then add in the lemon juice, honey, olive oil and pulse until you get a nice smooth texture. Taste for salt and or pepper and you are done.
• Serve -- Spoon or spread over grilled vegetables. That simple. ENJOY!

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.