Roasted Vegetable Relish Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1: Red pepper,
1: Tomato, red or yellow
1: Fennel bulb,
1 small: Onion, skin intact
1/4 cup: Olive oil,
1/4 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 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
Source from luhu.jp
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
Source from luhu.jp
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Sauces