Smoky Tomato Relish

Photo: Jan Smith

Serve this rustic relish with pita wedges, as we do, or grilled shrimp or chicken. Blackening the vegetables in a cast-iron skillet gives the dish its smokiness. You can prepare it up to a day ahead and refrigerate.

Yield: 8 servings (serving size: 1/4 cup relish and 3 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 14%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.8g
  • Carbohydrate: 29.1g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 390mg
  • Calcium: 51mg

Ingredients

  • 1 green bell pepper
  • 2 tomatoes (about 1 pound)
  • 1/2 cup chopped onion
  • 1 tablespoon extravirgin olive oil
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh mint
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • Fresh flat-leaf parsley leaves (optional)
  • 6 (6-inch) pitas, each cut into 4 wedges

Preparation

  1. Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.
  2. Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.
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