Issues → September 2006 → Food →
Easy Does It: Roasted Vegetable Salsa
Bold flavors as a quick appetizer, side dish, or condiment
by Judy Feagin
Roasting, a quick and easy process, amplifies the natural sweetness in vegetables and takes salsa to new levels. Dry heat at high temperatures draws water out of the vegetables and concentrates the natural sugars for robust, full-bodied flavors.
For even roasting, cut the vegetables to about the same size -- the smaller the cut, the shorter the cooking time. Arrange like vegetables together in a single layer in a pan to achieve a crisp, lightly caramelized exterior and a soft interior. Once the vegetables are cooked to your liking, stir them together for a new twist on the French classic, ratatouille.
Roast an extra batch and feel free to experiment with your favorite vegetables. The vegetables are twice as good the next day, after the flavors have had time to blend -- just don't call them leftovers. Use them as a dip with herbed pita bread, alongside chicken or fish, or as a relish in your favorite sandwich. Refrigerate that second batch of roasted vegetables in an airtight container for up to three days or freeze it for up to one month. Whether you make it a dip or dinner, think of this recipe as the start of something good.
Your imagination is the only limit to the uses for this Roasted Vegetable Salsa, but here are a few my family enjoys.
Use in omelets with fresh goat cheese.
Sprinkle salsa and shredded Monterey Jack cheese on flour tortillas; top each with a second tortilla. Cook quesadillas in a lightly greased sauté pan 2 minutes per side or until cheese melts.
Add to 8 ounces of hot cooked pasta; add freshly grated Parmesan cheese and toss gently.
Roasted Vegetable Salsa
Sauces Recipes
Preparation Time: 20 minutes
Start to Finish Time: 35 minutes
Yield: 4 servings (about 2 cups)
- 1 small eggplant, unpeeled, cut into 1⁄2-inch cubes
- Kosher or sea salt, to taste
- 1 zucchini, cut into 1⁄2-inch pieces
- 1 cup cherry or grape tomatoes, cut into halves
- 1 small red onion, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- Kernels from 2 ears yellow corn
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh herbs (any combination of basil, oregano, parsley, rosemary, sage, and thyme)
- 3 to 4 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Heat the oven to 450°. Lightly oil a 15x10x1-inch baking pan.
Place the eggplant in a colander and sprinkle generously with salt. Let it stand as you prepare the remaining vegetables, about 15 minutes, then rinse well and pat dry. Place vegetables in the pan, keeping like vegetables together in sections. Sprinkle with salt, pepper, garlic, and herbs; drizzle with olive oil.
Bake 10 minutes, then give the vegetables a thorough but gentle stir. Bake 5 to 10 additional minutes, or until vegetables are tender and just begin to caramelize (some will brown a bit); cool slightly. Drizzle with lemon juice, season to taste with additional salt and pepper, and sprinkle with chopped parsley. Serve warm or at room temperature.
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Garlic-Herb Pita Chips
Meatless Recipes | Miscellaneous Recipes
Yield: 8 dozen triangles
- 6 8-inch pita rounds
- 2 cloves garlic, pressed
- 1/4 cup olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/3 cup grated Parmesan cheese
Heat the oven to 350°. Split the pita along the seams to make 12 rounds; cut each round into eight triangles.
Stir together the garlic and oil, then lightly brush the tops of the triangles. Sprinkle lightly with dried Italian seasoning and Parmesan. Place the wedges in a single layer on ungreased baking sheets; bake 8 minutes or until lightly browned and crisp. Remove to wire racks to cool.
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