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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Grilled Vegetable Salsa Recipe

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This recipe for Grilled Vegetable Salsa is from Weight Watchers Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound red bell peppers
1 pound yellow bell peppers
1 pound green bell peppers
8 ounces crimini mushrooms
1 medium red onion, cut into 1/2" thick slices
1 tbsp chopped fresh thyme
1/2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
Directions:
Directions:
1. Cut each bell pepper in half; discard stems, seeds and membranes.
2. Prepare grill or grill pan. Place bell pepper halves, skin side down, on a grill rack coated with cooking spray. Add mushrooms and onion slices to grill rack; cover and grill 20 minutes or until vegetables are tender, turning mushrooms and onions after 10 minutes (do not turn bell peppers). Remove vegetables from grill rack. Set mushrooms and onions aside. Place bell peppers in a large Ziploc bag immediately; seal bag and let stand 15 minutes.
3. Peel bell pepper halves, and coarsely chop. Coarsely chop mushrooms and onion slices. Combine chopped vegetables, thyme, and remaining ingredients in a bowl; stir well. Serve warm or at room temperature.

Yield: 6 (1/2 cup) servings

Nutritional info: 57 calories, 1g fat (0g sat fat), 0mg chol, 202mg sod, 12g carbs, 3g fiber, 2g protein

Note: This smoky salsa goes well with Herb-Marinated Shrimp.

 

 

 

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