Grilled Vegetable Salsa
DOWNLOADWe Have What You'll Need:
4 jalapeno chile peppers
2 red bell peppers
2 eggplant
2 yellow squash
2 zucchini
1/2 pound shiitake mushrooms
8 asparagus spears
1/4 cup olive oil
4 tablespoons balsamic vinegar
1 1/2 tablespoons fresh marjoram
salt and pepper, to taste
cayenne pepper, to taste
Directions
Peel the eggplant and cut in half the long way. Cut all the vegetables in half and brush or mist with olive oil. Season with salt and pepper. Grill the vegetables until done. Cool.
Cut the jalapenos in a fine dice. Chop all other vegetables coarsely.
Mix all remaining ingredients together.
Serving Ideas: This salsa could be used on most grilled meats.
Recipes
