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Sweet Pepper and Onion Relish with Pine Nuts

Randy Mayor; Lydia DeGaris-Pursell
Yield 2 cups (serving size: 1/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.