Roasted Pepper and Rosemary Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this versatile relish on crostini or tossed in salad or pasta. Ingredients:
3 orange, red, or yellow bell peppers |
1 teaspoon chopped fresh rosemary |
2 teaspoons red wine vinegar |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into 1-inch pieces.
3. Combine bell pepper and remaining ingredients in a small bowl; toss well. Cover and chill 30 minutes.
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