Ingredients
| 1 | cup CHI-CHI’S® Thick & Chunky Salsa |
| 2 | cloves garlic, crushed |
| 2 | tablespoons olive oil |
| 1 | tablespoon lime juice |
| ½ | teaspoon dried rosemary leaves |
| Bell peppers, green onions, corn, eggplant, red or yellow onions, jicama, squash, tomatoes and/or potatoes |
Directions
To make sauce, in blender container, combine salsa, garlic, oil, lime juice and rosemary; puree until smooth.
Prepare grill for medium-hot coals.
Prepare vegetables by cutting into chunks for skewers or into 1/2-inch slices to lay on grill grate or in grill basket. Vegetables such as corn-on-the-cob, cherry tomatoes, pattypan squash and baby vegetables grill well whole.
Grill vegetables, turning and basting with sauce frequently, until tender and browned. Time varies depending on vegetable: whole or halved bell peppers (10 minutes); whole green onions (10 to 12 minutes); whole, shucked ears corn-on-the-cob (15 to 20 minutes); 1/2-inch slices eggplant (10 to 15 minutes on each side); wedges or 1/2-inch slices red or yellow onions (12 to 18 minutes); chunks or 1/2-inch slices jicama (20 minutes); zucchini, pattypan, chayote or yellow crookneck squash (8 to 12 minutes); halved large or whole cherry tomatoes (8 to 10 minutes); 1/2-inch slices baking or sweet potatoes (14 to 16 minutes).