Roasted Vegetables Salsa

As i said in my earlier post, finding a new chutney every time, gives me a great challenge and i m loving it. In this series of "Baked Vegetables", i present you another dip with just roasted veggies, that compliments Rice/roti/idly/dosa so well. This Salsa is given a 5-star rating by my dear taste tester, my elder one, who enjoyed this salsa with rice and also with his breakfast dosa. I even topped it on my baked eggplant and loved the flavors.  

Ingredients

1 no red bell pepper

1 no green bell pepper

4-5 cubes of red pumpkin 

1 medium-sized carrot

3 nos tomatoes

3 nos Onions

4 cloves of garlic

4 no green chilies

Salt to taste

1 tsp red chilli powder mixed with 1/4 cup of olive oil

Method

• Mix red chili powder with olive oil and keep aside for 15 minutes for the flavors to seep.
• Wash and cut the veggies into 1 inch cubes. In a large baking tray, toss together all the veggies and drizzle half the oil to it and mix well with your hands.

• Preheat the oven to 200C and bake the veggies for 40 minutes or until soft and browned on top.
• Take the veggies out of the oven, let it cool completely. Take them all together in a blender add salt and blend it little coarser paste. 

• No need to add any liquid, the tomatoes in the mix will take care of it. Remove it to a serving bowl and serve it as condiments with main course dishes. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#59

This is part of the Bake-a-thon 2015 

    An InLinkz Link-up