Crudites with mediterranean relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Finely chopped onion |
| 1 | tablespoon | Chopped garlic |
| 1 | cup | Canned crushed tomatoes with added puree |
| 1 | teaspoon | Fresh lemon juice |
| ¼ | cup | Coarsely chopped drained oil-packed sun-dried tomatoes |
| ¼ | cup | Pitted green olives; (about 10) |
| ¼ | cup | (packed) fresh basil leaves |
| 4 | larges | Drained canned artichoke hearts |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Toasted pine nuts |
| Assorted vegetables | ||
Directions
This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.
Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
Serves 6.
Per Serving: calories, 70; total fat, 4g; saturated fat, 1g; cholesterol, 0mg.
Bon Appétit October 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998