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

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

Recipe by Cooking Light June 2002

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Credit: Karry Hosford

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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.

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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; iron 0.6mg; sodium 149mg; calcium 14mg.

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Roasted Pepper and Rosemary Relish

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Ingredients

Directions

Nutrition Facts

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Roasted Pepper and Rosemary Relish

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roasted Pepper and Rosemary Relish