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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead. From Bon Appetit, December 1999. Ingredients:
2 tablespoons butter (1/4 stick) |
2 tablespoons olive oil |
1 large onion, thinly sliced |
1 red bell pepper, coarsely chopped |
1 yellow bell pepper, coarsely chopped |
1/3 cup coarsely chopped pitted kalamata olive |
1 tablespoon dijon mustard |
1 large garlic clove, chopped |
Directions:
1. Melt butter with oil in heavy large skillet over medium-high heat.
2. Add onion; saute until golden, about 5 minutes.
3. Add peppers; saute until just tender, about 3 minutes.
4. Add olives, mustard and garlic.
5. Stir 1 minute.
6. Remove from heat.
7. Season with salt and pepper.
8. Transfer relish to bowl.
9. Cool.
10. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
11. Bring relish to room temperature before serving.
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