Summer vegetable relish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | YELLOW SQUASH, DICED |
| 1 | each | ZUCCHINI, DICED |
| 2 | eaches | CARROTS, PEELED, DICED |
| 1 | each | RED ONION, CHOPPED |
| 2 | tablespoons | FRESH CHOPPED DILL ***** |
| ⅓ | cup | CIDER VINEGAR |
| ¼ | cup | BROWN SUGAR, LIGHT |
| 1 | teaspoon | WHOLE MUSTARD SEED |
| 1 | teaspoon | WHOLE CORIANDER SEED |
| ½ | teaspoon | SALT |
| ⅛ | teaspoon | CRUSHED RED PEPPER |
| 1 | each | RADICCHIO LEAVES |
Directions
***** YOU MAY USE ⅓ TS DRIED DILL INSTEAD OF THE FRESH. IN A LARGE BOWL, COMBINE YELLOW SQUASH, ZUCCHINI, CARROTS, RED ONION AND DILL. IN A SMALL SAUCE PAN, OVER LOW HEAT, COMBINE VINEGAR, SUGAR, MUSTARD SEED, CORIANDER SEED, SALT AND RED PEPPER. COOK UNTIL SUGAR DISSOLVES, ABOUT 2 MINUTES.
POUR OVER VEGETABLE MIXTURE, TOSS WELL TO COAT ALL PIECES. PLACE RADICCHIO LEAVES IN LARGE BOWL; TOP WITH VEGETABLE RELISH. MAKES 4 CUPS. SERVES 8.
EACH SERVING = 48 CALORIES, 1 g PROTIEN, 0 g FAT, 11 g CARBO, 147 mg SODIUM. PREP TIME = 10 MINUTES; COOK TIME = 5 MINUTES; READY TO EAT TIME = 15 MINUTES.