• Prep Time:
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  • Serves: 1 Servings

Roasted Vegetable Relish

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • Stephen Ceideburg
  • 1 Red pepper
  • 1 Tomato (red or yellow)
  • 1 Fennel bulb
  • 1 sm Onion, skin intact
  • 1/4 c Olive oil
  • 1/4 c 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 relish-size 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 1/2 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.

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