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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this rustic relish with pita wedges, as we do, or grilled shrimp or chicken. Blackening the vegetables in a cast-iron skillet gives the dish its smokiness. You can prepare it up to a day ahead and refrigerate. Ingredients:
1 green bell pepper |
2 tomatoes (about 1 pound) |
1/2 cup chopped onion |
1 tablespoon extravirgin olive oil |
1 1/2 teaspoons chopped fresh thyme |
1 teaspoon chopped fresh mint |
2 teaspoons red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
fresh flat-leaf parsley leaves (optional) |
6 (6-inch) pitas, each cut into 4 wedges |
Directions:
1. Heat a large cast-iron skillet over medium-high heat. Cut bell pepper in half lengthwise; discard seeds and membranes. Flatten one bell pepper half with hand; add to skillet, skin side down. Reserve remaining bell pepper half for another use. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat; cool pepper and tomatoes to room temperature.
2. Chop tomatoes, and place them in a medium bowl. Chop bell pepper; add to tomato. Stir in onion and next 8 ingredients (through garlic). Garnish with parsley, if desired. Serve chilled or at room temperature with pita wedges.
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