Sweet Pepper and Onion Relish with Pine Nuts

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.

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 23%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2g
  • Carbohydrate: 13.6g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 78mg
  • Calcium: 27mg

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.
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