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You are here: Home / Recipes / Appetizer & Snacks / Roasted Vegetable Salsa

Roasted Vegetable Salsa

April 27, 2016 By Meme

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Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment

Roasted Vegetable Salsa from @memeinge packs in the veggies and the flavor for a delicious, allergy friendly (dairy free, gluten free, nut free, egg free), vegan condiment

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
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 TBSP chopped jalapeño 1 small jalapeño
  • 1 TBSP olive oil
  • 1 tsp chopped garlic
  • 2 TBSP apple cider vinegar
  • 1 TBSP chopped cilantro
  • 1/4 tsp 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?Mention @memeinge or tag #livingwellkitchen on Instagram! Bonus points for leaving a comment & recipe rating below. THANK YOU! xo
Click here for Nutrition Facts

*
Nutrition Facts
Roasted Vegetable Salsa
Amount Per Serving (0.25 cups)
Calories 64 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 123mg 5%
Potassium 303mg 9%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
Vitamin A 32.1%
Vitamin C 71.8%
Calcium 1.7%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.
*

 

Meme

If you’re looking for more Cinco de Mayo recipes, I’ve teamed up with some great bloggers to collect some awesome recipes to celebrate the festive holiday!

34 of the best Cinco de Mayo inspired recipes! Everything from cocktail recipes, dessert recipes, salsa recipes and dinner ideas for Cinco de Mayo. Pin for later!

Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology

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Roasted Vegetable Salsa recipe from @memeinge packs in the veggies and the flavor for a delicious, allergy friendly (dairy free, gluten free, nut free, egg free), vegan condiment

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Did you try this recipe?! Don’t forget to rate the recipe and let me know your thoughts in the comments below. I love hearing from you! And be sure to add #livingwellkitchen to your Instagram posts!!

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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 5, 2016 at 6:47 pm

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

    Reply
    • Meme says

      May 6, 2016 at 11:15 am

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

      Reply

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