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Roasted Pepper and Rosemary Relish

Karry Hosford
Yield 4 servings (serving size: 1/2 cup)
Serve this versatile relish on crostini or tossed in salad or pasta.

Ingredients

  • 3 orange, red, or yellow bell peppers
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 42
  • caloriesfromfat 30 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 7.6 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 149 mg
  • calcium 14 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into 1-inch pieces.

  3. Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.