Roasted Vegetable Salsa

Roasted Vegetable Salsa

Ingredients:-

• 4 Roma tomatoes
• 1 large (really large) zucchini
• 1 large yellow squash
• 1 large red bell pepper
• 1/4 large eggplant (optional)
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely diced
• 1/2 tablespoon turmeric
• 1/2 tablespoon ground cumin
• 1/8 teaspoon liquid smoke (optional, but fantastic)
• 1/4 cup orange juice
• salt and pepper, to taste

Method:-

1. Preheat your oven to 450ºF. Halve the tomatoes lengthwise, and quarter the zucchini, squash and bell pepper lengthwise. Roast until softened and lightly browned (about 20 to 30 minutes in Katie's oven, give or take). Add the corn after about 15 minutes (or, if using a cob of fresh corn, roast along with the rest of the veggies). Remove from oven, and let cool.
2. When cooled, dice veggies and toss them in a large bowl. Mix in diced onion, spices, and orange juice. Adjust seasonings and salt and pepper to taste. Cover and chill for at least 30 minutes, but this is way better after a day of chilling.