Mediterranean Roasted Sweet Pepper Relish

Prep time: 5min
Total time: 35min
Makes 2 cups (500 mL)
1
each sweet red, yellow and orange pepper
1/3 cup
pitted black olives, coarsely chopped
75 mL
1/4 cup
capers, rinsed
60 mL
2
cloves garlic, minced
3 tbsp
chopped fresh basil
45 mL
3 tbsp
extra virgin olive oil
45 mL
2 tbsp
red wine vinegar
30 mL
1/4 tsp
each salt and pepper
1 mL
Per 1/4 cup (60 mL):
calories
70
fat
6 g
saturated fat
1 g
carbs
4 g
protein
1 g
fibre
1 g
sodium
250 mg

Directions

  1. Preheat oven to 400ºF (200ºC). Place peppers on a baking sheet lined with parchment paper. Roast, turning twice, until peppers are charred and blistered, 25 to 30 min. Set peppers on a plate. Cover with foil and let cool to room temperature.

  2. Peel peppers. Cut each pepper in half; remove and discard seeds. Slice peppers into 1/2-in. (1 cm) wide strips. In a bowl, toss together peppers, olives, capers, garlic, basil, oil, vinegar, salt and pepper.

Tip

Don’t want to turn on the oven? Roast your peppers on the BBQ – simply grill whole peppers on high heat, lid closed, then follow identical instructions to the over method, above.