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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Sweet Pepper and Onion Relish with Pine Nuts

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.

Cooking Light SEPTEMBER 2001

  • Yield: 2 cups (serving size: 1/4 cup)

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

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.

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
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Sweet Pepper and Onion Relish with Pine Nuts recipe

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