Roasted Vegetable salsa and corn Bruschetta

 Here is another recipe from my friend and blogger
Priya. When I asked for some recipes for the dinner I was hosting on 1st,
my blogger friends who are more of a family immediately suggested many recipes
and one of them is this roasted vegetables salsa. With a little modification of
adding corn and basil, here is the recipe.

INGREDIENTS
Recipe Source: I Camp In My Kitchen
FOR THE SALSA
Red
Pepper
1
Green
Pepper
1
Red
pumpkin
4-5
cubes
Carrot
1
Tomatoes
3
Onion
3
Garlic
2
cloves
Green
chillies
4
Chilli
powder
1tsp
Olive
oil
1/4
cup
FOR THE TOPPING
Corn
kernels
1
cup
Basil
few
Cheese
As
required

PREPARATION
Steam the corn and keep aside
Cut the basil into fine strands. Mix it with the
cooked corn
Grate the cheese.
FOR THE SALSA
Mix the chilli powder with the oil and keep aside
Cut all the vegetables into 1” piece and mix them
with this oil
Transfer it to a baking tray
Preheat the oven to 200C
Bake these vegetables for 40 minutes or until it
just starts to brown on you
Let it cool completely
Now transfer this to a blender, add the necessary
salt and blend it into a coarse paste.
ASSEMBLY
Cut the baguette into 3/8” pieces
Toast it in the grill until it starts to brown.
Now pipe some salsa on each bread piece, top it with
the cooked corn basil mixture 

Serve warm

Linking this finger food to Kid’s dlight hosted by Priya Srinivasan and started By Srivalli 

Veena

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