Recipe - Crudites With Mediterranean Relish

2 teaspoon Olive oil
1 cup Finely chopped onion
1 tablespoon Chopped garlic
1 cup Canned crushed tomatoes with
added puree
1 teaspoon Fresh lemon juice
One fourth cup Coarsely chopped drained
oilpacked sundried
tomatoes
One fourth cup Pitted green olives; (about
10)
One fourth cup (packed) fresh basil leaves
4 lg Drained canned artichoke
hearts
2 tablespoon Chopped fresh parsley
2 tablespoon Toasted pine nuts
Assorted vegetables

This relish is best at room temperature. Note that the nutritional numbers
following the recipe are for the relish only.

Heat oil in medium nonstick skillet over medium heat. Add onion and sauté
until just beginning to soften, about 3 minutes. Add garlic; sauté 30
seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove
from heat.

Combine sundried tomatoes and next 5 ingredients in processor. Using
on/off turns, process until vegetables are finely chopped. Transfer to
medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be
made 1 day ahead. Cover and chill.) Serve with vegetables.

Serves 6.

Per Serving: calories, 70; total fat, 4g; saturated fat, 1g; cholesterol,
0mg.

Bon Appétit October 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998