Recipe - Bell Pepper And Tomato Relish

3 lg Red bell peppers
3 lg Green bell peppers
6 tablespoon Olive oil
Three fourths pound Plum tomatoes; seeded,
chopped
6 lg Garlic cloves; finely
chopped
One fourth cup Chopped fresh cilantro
1 tablespoon Red wine vinegar
Bell Pepper and Tomato
Relish

Use this versatile relish alongside roast chicken or pork, or as a
pizza topping.

Preheat oven to 400F. Brush bell peppers with 2 tablespoons oil;
arrange on baking sheet. Roast until peppers are tender and begin to
brown, turning occasionally, about 35 minutes. Cool peppers 10
minutes. Peel, seed and slice peppers.

Heat remaining 4 tablespoons oil in large skillet over mediumhigh
heat. Add tomatoes and garlic. Saute until tomatoes soften, about 5
minutes. Add peppers to skillet; saute about 3 minutes. Add cilantro
and vinegar. Season with salt and pepper. Serve at room temperature.

Makes about 3 cups.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1004 Calories (kcal); 83g Total Fat; (70% calories from
fat); 10g Protein; 67g Carbohydrate; 0mg Cholesterol; 48mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 One half Vegetable; 0
Fruit;
16 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.