June Recipes

Grilled Vegetable Salsa

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Grilled Vegetable Salsa
Hands On:
5 minutes
Total Time:
20 minutes


  • 3 heirloom tomatoes
  • 6 Campari tomatoes
  • 12 tomatillos
  • 3 poblano peppers
  • 2 jalapeno peppers
  • 2 shallots, sliced in half
  • 1 garlic head, sliced in half
  • 2 tbsp Gustare Vita olive oil
  • 1 tsp Hy-Vee salt
  • ½ lime, juiced
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Heat a charcoal or gas grill for direct cooking to medium-high heat. Toss heirloom tomatoes, Campari tomatoes, tomatillos, poblano peppers, jalapeno peppers, shallots, and garlic with olive oil and salt in a large bowl. Place vegetables on the grill for 10-15 minutes, or until vegetables are blistered and bursting. Remove from the grill and cool.
Remove seeds from the poblano peppers and skins from the garlic. Pulse all in a blender until it reaches the desired consistency. Season with salt and lime juice.

Nutrition Facts

Serving Size: 4
Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 1.5g 2%
Sodium: 590mg 26%
Total Carbohydrate: 23g 8%
Dietary Fiber: 5g 18%
Sugars: 11g 22%
Protein: 4g 8%

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