Roasted Pepper and Rosemary Relish

Karry Hosford
Serve this versatile relish on crostini or tossed in salad or pasta.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

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

Note:

June 2002