Roasting the veggies for this salsa really brings out the flavor. Try this salsa with many dishes, such as over grilled fish or on baked potatoes.
Ingredients:
1 diced pepper–bell, Marconi, and/or poblano
1 tomato–seeded and chopped
1/2 onion, diced (not too small)
4 or so cloves of garlic
1 squash–pattypan or zucchini, cubed
1 diced jalapeno pepper
olive oil
juice from one lime
chopped cilantro
Place the vegetables on a cookie sheet and toss with olive oil, salt, and pepper. Roast for 25-30 minutes, turning once. Remove veggies from oven, place in a bowl, and toss with lime juice and cilantro.
