Make Your Own Roasted Vegetable Salsa

Roasted vegetable salsa recipe that is easy and gluten free and vegan

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh.

Easy Roasted Vegetable Salsa Recipe

This chunky salsa is delicious on grilled fish- or grilled anything, for that matter. And did I mention it's gluten/soy/citrus/milk/egg/nut/sugar free? And if you love more heat, Dear Reader, simply add it in. Or try my spicier Roasted Tomato Salsa. Keep your taste buds happy.


1 pint (2 cups) of baby plum/grape tomatoes, quartered
3/4 cup corn kernels
1 red pepper, cored, seeded, chopped
1 red or sweet onion, peeled, diced
5-6 garlic cloves, chopped
Extra virgin olive oil, as needed
Sea salt, to taste
1 14-oz can Muir Glen Fire Roasted Tomatoes with Green Chiles
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of organic raw agave syrup, to taste
2 tablespoons chopped fresh cilantro


Preheat the oven to 425ºF.

Combine the tomatoes, corn, pepper, onion, garlic, olive oil, and sea salt in a roasting pan and toss to coat. Spread in a single layer.

Roast the veggies in the top third of the oven until the veggies get tender- about 12 minutes.

Spoon into a bowl and set aside to cool.

Add the canned tomatoes, balsamic vinegar, cumin, agave and cilantro. Stir to combine. Taste test and adjust the seasoning to your liking.

Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.

Serving Ideas:

Serve as a dip with tortilla chips.

Serve as a condiment with grilled fish, chicken, rice and veggies, enchiladas, tacos, you name it.

Serve as a fresh uncooked sauce for pasta or polenta.

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