Roasted vegetable relish
1 Servings
Ingredients
| Quantity | 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 |
Directions
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