Grilled Vegetable Salsa

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
76
FAT
8%
CHOL
0%
SOD
8%

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Ingredients for 24 servings

2 ears corn, husked, cleaned and broken crosswise in half

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1 1/2-inch pieces

1 medium red bell pepper, cut into 8 pieces

1 medium red onion, cut into wedges, separated

2 jalapeƱo chiles, cut in half, seeded

2 tablespoons olive or vegetable oil

6 roma (plum) tomatoes, cut lengthwise in half, seeded

2 teaspoons grated lime peel

2 tablespoons chopped fresh cilantro

1 teaspoon salt

Tortilla chips

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