Roasted Corn and Zucchini Salsa
Fresh summer squash, sweet corn kernels, and peppers are tossed with lemon, basil, and salt for an unexpectedly delicious salsa dip.
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Servings:
Calories: 67kcal
Ingredients
- 3 small zucchini (chopped)
- 2 small yellow squash (chopped)
- 2 poblano peppers (seeded and chopped)
- 2 jalapenos (seeded and diced)
- 2 ears corn (kernels cut off the cob)
- 2 Tablespoons olive oil
- 4 fat pinches Kosher salt
- Fresh ground pepper
- Juice of 1 lemon
- 1/4 cup packed roughly chopped basil (+ more for garnish)
Instructions
- Preheat the oven to 400 degrees. On a baking sheet, toss together all the vegetables with the olive oil and Kosher salt. Sprinkle evenly with fresh ground pepper. Roast in the preheated oven for 25-30 minutes, stirring every 10 minutes, until browned edges begin to appear. Remove from the oven.
- In a bowl, toss the roasted vegetables with the lemon juice and fresh basil. Serve warm with Mediterranean Sea Salt Pasta Chips or refrigerate and serve cold.
Notes
- This is a great way to use up the abundant basil in the garden!
Nutrition
Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 265mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 55mg | Calcium: 22mg | Iron: 1mg
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