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Grilled Vegetable Salsa

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  • Prep 1 hr 10 min
  • Total 1 hr 25 min
  • Servings 24
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In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!
Created Jun 6, 2011
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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/3.75 cm pieces
  • 1 medium red bell pepper, cut into 8 pieces
  • 1 medium red onion, cut into wedges, separated
  • 2 jalapeno chilies, cut in half, seeded
  • 2 tbsp (25 mL) olive or vegetable oil
  • 6 roma (plum) tomatoes, cut lengthwise in half, seeded
  • 2 tsp (10 mL) grated lime peel
  • 2 tbsp (25 mL) chopped fresh cilantro
  • 1 tsp (5 mL) salt
  • Tortilla chips


  • 1
    Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket (grill or wok).
  • 2
    Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.
  • 3
    Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Tip: For salsa with an extra kick, include the seeds of the jalapeno chilies.

Nutrition Information

No nutrition information available for this recipe
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