Roasted Vegetable Salsa

Roasted Vegetable Salsa

Mushrooms are an unexpected ingredient in this earthy roasted vegetable salsa. Serve it alongside broiled fish, or serve it as an appetizer with thin whole wheat toasts.

1 package (10 ounces) frozen corn kernels, thawed
1 medium red bell pepper, diced
4 ounces mushrooms, diced
1 tablespoon extra-light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped cilantro
1 small fresh jalapeño pepper, seeded and minced
1/4 teaspoon grated lime zest
2 teaspoons fresh lime juice
1 teaspoon white wine vinegar

1 Preheat the oven to 500°F.
2 In a medium bowl, toss the corn, bell pepper, and mushrooms with the oil, salt, and black pepper. Spread the vegetable mixture on a nonstick baking sheet and roast on the top rack of the oven for 15 minutes, stirring occasionally.
3 Transfer the vegetable mixture to a bowl and let cool.
4 Stir the cilantro, jalapeño, lime zest, lime juice, and vinegar into the roasted vegetables.

Makes Makes 3 cups servings.
Per 1/2 cup: 72 calories, 2.5g total fat (0.3g saturated), 0mg cholesterol, 2g dietary fiber, 12g carbohydrate, 2g protein, 101mg sodium.