Roasted vegetable relish

Yield: 1 Servings

Measure Ingredient
Stephen Ceideburg
1 Red pepper
1 Tomato (red or yellow)
1 Fennel bulb
1 small Onion, skin intact
¼ cup Olive oil
¼ cup Red wine vinegar

Roasting the vegetables first gives an extra dimension to the flavors in this relish, and the crunchy, slightly licorice taste of the fennel is a pleasant surprise. From Leah Bergen.

Roast all the vegetables in a 400 degree F. oven for 35 to 45 minutes.

Remove the skin from the pepper, tomato and onion. Discard the pepper core and seeds; trim any tough outer leaves from the fennel, and trim the base.

Dice vegetables into small relish-size bits and put in a clean glass jar. Cover with the vinegar and olive oil and refrig- erate. Will keep 7 to 10 days refrigerated. Uses: This delicious relish seems to go with everything from stuffed pasilla chiles to poached salmon and steamed Blue Lake beans.

Makes 1½ pints.

PER TABLESPOON: 20 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 2 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

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