Recipe - Roasted Vegetable Relish

Stephen Ceideburg
1 Red pepper
1 Tomato (red or yellow)
1 Fennel bulb
1 small Onion, skin intact
One fourth cup Olive oil
One fourth cup Red wine vinegar

Roasting the vegetables first gives an extra dimension to the flavors in
this relish, and the crunchy, slightly licorice taste of the fennel is a
pleasant surprise. From Leah Bergen.

Roast all the vegetables in a 400 degree F. oven for 35 to 45 minutes.

Remove the skin from the pepper, tomato and onion. Discard the pepper core
and seeds; trim any tough outer leaves from the fennel, and trim the base.

Dice vegetables into small relishsize bits and put in a clean glass jar.
Cover with the vinegar and olive oil and refrig erate. Will keep 7 to 10
days refrigerated.

Uses: This delicious relish seems to go with everything from stuffed
pasilla chiles to poached salmon and steamed Blue Lake beans.

Makes 1 One half pints.

PER TABLESPOON: 20 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g
saturated), 0 mg cholesterol, 2 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini