Sweet Pepper and Onion Relish with Pine Nuts Recipe Print Page

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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