Roasted Vegetable Salsa

• 1 pkg (10 oz) frozen corn kernels, thawed
• 1 medium red pepper, diced
• 4 oz mushrooms, diced
• 1 tbs olive oil Salt to taste
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 small fresh Jalapino pepper, seeded and minced
• 2 tsp fresh lime juice
• 1/4 tsp grated lime zest
• 1 tsp rice or white wine vinegar

Instructions

Preheat over to 500 degrees. In a medium bowl, toss corn, bell pepper, and mushrooms with oil, salt, and black pepper. Spread Vegetable Mixture on a non stick baking sheet and roast on the top rack of oven, 15 minutes, stirring occasionally. Transfer to a bowl and let cool. Stir in cilantro, Jalapino, lime zest, lime juice, and vinegar into roasted vegetables. Enjoy with Grilled or broiled fish, or as a dip with toasted pita chips or bagel toasts.

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