Directions
Prepare a hot grill.
Coat the mini peppers, onion, tomatoes, squash and corn with olive oil and season with salt and pepper. Place them on the grill until slightly charred but still crisp.
Remove from the grill, dice them and put them in a mixing bowl. Add the granulated garlic, Oaxaca chile and cilantro to the bowl. Cut the lime in half and squeeze the juice into the bowl.
Mix well. Adjust the
seasonings if needed.
Serve with veggie sweet wedges as a healthy alternative to chips.
Recipe Note
For veggie sweet wedges, simply slice them in half lengthwise and remove the seeds. Dip into the salsa and enjoy.
