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.
1 green bell pepper
2 tomatoes (about 1 pound)
1/2 cup chopped onion
1 tablespoon extravirgin olive oil
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, minced
Fresh flat-leaf parsley leaves (optional)
6 (6-inch) pitas, each cut into 4 wedges
How to Make It
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.
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.