Smoky Tomato Relish

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.

Yield: 8 servings (serving size: 1/4 cup relish and 3 pita wedges)

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

Preparation

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.

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.

Nutritional Information

Calories:

156 (14% from fat)

Fat:

2.4g (sat 0.3g,mono 1.3g,poly 0.5g)

Protein:

4.8g

Carbohydrate:

29.1g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

390mg

Calcium:

51mg