Sweet Pepper and Onion Relish With Pine Nuts - 1 pt, 13.6 g carbohydrates; 2.6 g fiber

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Sweet Pepper and Onion Relish With Pine Nuts - 1 pt, 13.6 g carbohydrates; 2.6 g

fiber

1 teaspoon olive oil

Cooking spray

8 cups vertically sliced Vidalia onion, or other sweet onion (about 13/4 pounds)

1 1/2 cups roasted red bell pepper strips

3/4 teaspoon dried thyme

2 tablespoons pine nuts, toasted

1 1/2 tablespoons rice vinegar

1 tablespoon honey

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

 

 

 

Heat oil in large nonstick skillet coated with cooking spray over medium heat.

Add the onion, bell pepper and thyme; cook for 25 minutes or until golden brown,

stirring frequently.

 

Remove from heat. Add pine nuts and the remaining ingredients, and stir well.

Serve at room temperature.

 

Yield: 2 cups (serving size: 1/4 cup).

 

Author: Adapted from Cooking Light magazine

Source: Detroit News

Formatted by Chupa Babi: 04.25.08

 

Per serving: 74 calories; 1.9 g fat (0.3 g saturated fat; 23 percent calories

from fat); 13.6 g carbohydrates; 2.6 g fiber; 0 mg cholesterol; 78 mg sodium; 2

g protein; .

 

Spread goat cheese on sourdough bread, then slather some of this relish on top.

The relish is also good on ham sandwiches or on top of grilled burgers or

chicken. Adapted from Cooking Light magazine.

 

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