Serve this rustic relish with pita wedges, as we do, or grilled shrimp or chicken. Blackening the vegetables in a cast-iron skillet gives the dish its smokiness. You can prepare it up to a day ahead and refrigerate.

Joanne Weir
Recipe by Cooking Light September 2005

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Credit: Jan Smith

Recipe Summary

Yield:
8 servings (serving size: 1/4 cup relish and 3 pita wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.

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  • Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.

Nutrition Facts

156 calories; calories from fat 14%; fat 2.4g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.5g; protein 4.8g; carbohydrates 29.1g; fiber 2.1g; cholesterol 0mg; iron 1.5mg; sodium 390mg; calcium 51mg.
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