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.
1 teaspoon olive oil
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
How to Make It
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.