Grilled tomato and vegetable salsa

12 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
2 Cloves garlic; minced
3 teaspoons Oregano; fresh, finely chopped -or-
¼ teaspoon Oregano; dried, crumbled
3 teaspoons Thyme; fresh, finely chopped or-
¼ teaspoon Thyme; dried, crumbled
1 Onion; peeled, halved crosswise
1 pounds Tomatoes; medium-size, cored, halved crosswise
1 Banana chile pepper -or-
1 Bell pepper; halved, stemmed, seeded
2 larges Green onions; trimmed
1 Carrot; peeled, halved lengthwise
1 Zucchini; halved lengthwise
¼ cup Basil; fresh, chopped
1 tablespoon Balsamic or red wine vinegar
Salt
Pepper; freshly ground

Directions

Prepare barbecue (medium-high heat) or preheat broiler. Combine ½ of the olive oil, garlic, ⅓ of the fresh oregano and ⅓ of the fresh thyme in a small bowl. (If using dried herbs, add to finished salsa.) Insert wooden skewers crosswise into onion halves to hold shape. Brush oil mixture over onion and remaining vegetables. Grill or broil vegetables until tender and lightly charred on all sides, turning frequently. Cool slightly. Remove skin from chili. Cut chili and other vegetables into ¼ " pieces. Combine with remaining olive oil, fresh oregano and fresh thyme (or dried herbs) in bowl. Stir in basil and vinegar. Season with salt and pepper. Serve warm or at room temperature. (Can be prepared 6 hours ahead.) Yields 3 cups. Joel Ehrlich <Joel.Ehrlich@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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