Grilled Vegetable Salsa

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2
ears corn, husked, cleaned and broken crosswise in half
2
medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces
1
medium red bell pepper, cut into 8 pieces
1
medium red onion, cut into wedges, separated
2
jalapeño chiles, cut in half, seeded
2
tablespoons olive or vegetable oil
6
roma (plum) tomatoes, cut lengthwise in half, seeded
2
teaspoons grated lime peel
2
tablespoons chopped fresh cilantro
1
teaspoon salt
Tortilla chips

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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