Roasted vegetable relish
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Roasted vegetable relish
  Vegetables    Relish    Sauces  
Last updated 6/12/2012 1:20:44 AM. Recipe ID 52604. Report a problem with this recipe.
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      Title: Roasted vegetable relish
 Categories: Sauces
      Yield: 1 Servings
 
           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
 
  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
 




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Recipe ID 52604 (Apr 03, 2005)

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