Summer vegetable relish

8 servings

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

***** 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.

Related recipes