Roasted Pepper-Tomato Relish

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Roasted Pepper-Tomato Relish Recipe

Photo: Christopher Testani; Styling: Thom Driver 

This savory condiment is delicious enough to serve alone or with Grilled Lamb and Homemade Flatbreads

Serves 18 (serving size: about 2 tbsp.)


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2 red bell peppers
1 1/2 tablespoons olive oil
2 cups canned diced tomatoes
3 garlic cloves, minced
4 teaspoons ground cumin
4 teaspoons harissa
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/3 cup chopped fresh flat-leaf parsley


Preheat broiler. Place bell peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Wrap peppers tightly in foil; let stand 15 minutes. Peel peppers; discard seeds and membranes. Finely chop peppers. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add tomatoes; cook 10 minutes or until most juices have evaporated. Add peppers; cook 3 minutes. Stir in minced garlic, cumin, harissa, 1 1/2 tablespoons olive oil, lemon juice, and salt. Remove from heat; cool slightly. Stir in parsley.

Created date

May 2016

Nutritional Information

Calories 36
Fat 2.5 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 90 mg
Calcium 13 mg
Sugars 2 g
Est. Added Sugars 0 g