Karry Hosford Photo by: Karry Hosford

Roasted Pepper and Rosemary Relish

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

Cooking Light JUNE 2002

  • Yield: 4 servings (serving size: 1/2 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 30%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 7.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 149mg
  • Calcium: 14mg

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Roasted Pepper and Rosemary Relish recipe