Recipe - Charred Vegetable Relish

TOMATO PROVENCALE
2 tablespoon Olive oil
2 tablespoon Chopped fresh garlic
3 tablespoon Chopped fresh shallots
One half cup Chopped onion
One half cup Dry white wine
One fourth cup Tomato paste
4 cup Diced fresh tomatoes

SACHET BAG
2 Fresh basil stems
2 Fresh oregano stems
2 Fresh tarragon stems
2 Fresh parsley stems
5 Black peppercorns
1 Bay leaf
1 Piece cheesecloth
1 md Red onion; cut or sliced up 1/4inch
HICK
THICK
1 Yellow pepper; stem and
seeds removed
1 Yellow squash; cut or sliced up
1/4inch thick
1 Zucchini; cut or sliced up 1/4inch
thick
1 Eggplant; cut or sliced up 1/4inch
thick
Salt and pepper to taste

Make Tomato Provencale:

In a saucepan, slowly sweat garlic, shallots and onion in olive oil,
stirring to avoid coloring. When vegetables are translucent, add wine and
reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet
bag. Cook for about 40 minutes and set aside.

For the vegetables:

Place the cut or sliced up vegetables on a baking pan and season with salt and
pepper. Place under hot broiler until vegetables are soft, but not mushy.
Remove from heat and cool. Dice grilled vegetables and combine with Tomato
Provencale. Season to taste with salt and pepper.

NOTES : Recipe courtesy of Robert Wong

Recipe by: Cooking Live Show #CL9037

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998