This relish also tastes great on grilled chicken or pork. For a tasty appetizer, serve with sliced rounds of French bread and a soft, creamy cheese.
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
How to Make It
Preheat oven to 400°. Stir together all ingredients, and pour into an 11- x 7-inch baking dish. Bake 45 minutes or until soft, stirring every 5 minutes. Transfer pepper mixture and any liquid to a bowl. Let cool 30 minutes or to room temperature. Store in an airtight container in refrigerator up to 3 days.