Roasted Pepper and Rosemary Relish

Name: Roasted Pepper and Rosemary Relish
Yield: 4 servings (serving size: 1/2 cup)
Ingredients: 3 orange, red, or yellow bell peppers; 1 teaspoon chopped fresh rosemary; 2 teaspoons red wine vinegar; 1 teaspoon extra-virgin olive oil; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt

Be the first to rate & review!

Serve this versatile relish on crostini or tossed in salad or pasta.

Recipe by Cooking Light June 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

4 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

3 orange, red, or yellow bell peppers
1 teaspoon chopped fresh rosemary
2 teaspoons red wine vinegar
1 teaspoon extra-virgin olive oil
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Directions

Step 1

Preheat broiler.

Advertisement
Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into 1-inch pieces.
Step 3

Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.

Nutrition Facts

Per Serving:

42 calories; calories from fat 30%; fat 1.4g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 1.1g; carbohydrates 7.6g; fiber 1.3g; cholesterol 0mg; iron 0.6mg; sodium 149mg; calcium 14mg.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Roasted Pepper and Rosemary Relish

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roasted Pepper and Rosemary Relish

Account

Roasted Pepper and Rosemary Relish

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roasted Pepper and Rosemary Relish