Crudites with Mediterranean Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 tablespoon chopped garlic |
1 cup canned crushed tomatoes with added puree |
1 teaspoon fresh lemon juice |
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes |
1/4 cup pitted green olives (about 10) |
1/4 cup (packed) fresh basil leaves |
4 large drained canned artichoke hearts |
2 tablespoons chopped fresh parsley |
2 tablespoons toasted pine nuts |
assorted vegetables |
Directions:
1. Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
2. Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
3. Per Serving: calories, 70; total fat, 4g; saturated fat, 1g; cholesterol, 0mg. Nutritional analysis provided by Bon Appétit
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