Ingredients
-
12
-
6
-
1
-
1
-
1
-
1
-
1
-
1
-
4
-
1/2
-
1
-
12
-
3 - 4
-
1/2
-
Directions
Kim’s Roasted Veggie Salsa, I really love fresh veggies that have been roasted for salsa It makes the flavors so much more bold and tasty! That’s why I came up with this recipe one weekend while the family was visiting It was gobbled up within minutes!, I really love fresh veggies that have been roasted for salsa It makes the flavors so much more bold and tasty! That’s why I came up with this recipe one weekend while the family was visiting It was gobbled up within minutes!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Slice All Peppers in Quarters and Remove Seeds. |
|
3
Done
|
Place on Baking Sheet. |
|
4
Done
|
Slice Onion in Quarters, Leaving Skin On. |
|
5
Done
|
Place on Baking Sheet. |
|
6
Done
|
Place Garlic Cloves on Baking Sheet, Leaving Skin On. |
|
7
Done
|
Brush All Vegetables on Baking Sheet With Extra Virgin Olive Oil. |
|
8
Done
|
in Small Casserole Dish, Pour 1/2 Package of Frozen Corn and Brush With Olive Oil. |
|
9
Done
|
Place Baking Sheet on Lower Rack of Oven and Casserole Dish on Top Rack. |
|
10
Done
|
Bake at 350 Degrees For 30 Minutes. |
|
11
Done
|
Then Broil For Another 5-10 Minutes Until Vegetables Start to Char on the Outside. |
|
12
Done
|
Remove and Let Cool. |
|
13
Done
|
While Veggies Are Roasting, Remove Seeds and Pulp from Tomatoes. |
|
14
Done
|
Dice and Place in Large Bowl. |
|
15
Done
|
in Same Bowl, Grate Carrot. |
