Sweet Pepper and Onion Relish with Pine Nuts

Sweet Pepper and Onion Relish with Pine Nuts Recipe
Randy Mayor; Lydia DeGaris-Pursell
Spread goat cheese on sourdough bread, then slather some of this relish on top. The relish is also good on ham sandwiches or grilled chicken.


2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 23 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 13.6 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 78 mg
Calcium 27 mg


1 teaspoon olive oil
Cooking spray
8 cups vertically sliced Vidalia or other sweet onion (about 1 3/4 pounds)
1 1/2 cups red bell pepper strips
3/4 teaspoon dried thyme
2 tablespoons pine nuts, toasted
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper


Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add the onion, bell pepper, and thyme; cook for 25 minutes or until golden brown, stirring frequently. Remove from heat. Add the pine nuts and the remaining ingredients, and stir well. Serve at room temperature.

September 2001
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