Sweet Pepper and Onion Relish with Pine Nuts

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

Preparation

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.