Roasted Vegetable Relish Recipe

Free Recipe Roasted Vegetable Relish

Recipe Type: S Recipes

Recipe Preparation: steam

Cooking Ingredients for Roasted Vegetable Relish Recipe

Stephen Ceideburg
1 Red pepper
1 Tomato (red or yellow)
1 Fennel bulb
1 sm Onion, skin intact
1/4 c Olive oil
1/4 c Red wine vinegar

Roasted Vegetable Relish Preparation

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 1 1/2 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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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