Grilled Pepper, Onion and Olive Relish

Provided by Diane Morgan

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At a Glance:

Prep Time:

40 minutes

Servings:

8

Consider this versatile, Mediterranean-inspired olive relish to be the perfect addition to your summer grilled meals. This relish is a terrific addition to grilled chicken, pork tenderloin or bone-in pork chops.

Ingredients:

2 large red bell peppers, quartered
1 medium sweet onion, cut crosswise into 1/2-inch-thick slices
5 tablespoons extra-virgin olive oil, divided
2/3 cup sliced Lindsay® Naturals Green Ripe California Pitted Olives
2/3 cup sliced Lindsay® California Ripe Pitted Olives
1/4 cup capers, rinsed and drained
1/4 cup minced fresh parsley
1 large clove garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
Kosher or sea salt, to taste (optional)

Directions:

Heat grill to medium-high heat* Brush peppers and onion slices with 2 tablespoons of the olive oil. Grill peppers and onions on covered grill. 2 to 3 minutes per side or until grill marks appear and the peppers and onions are crisp-tender. Transfer to a cutting board; cut into 1/2-inch pieces. Transfer to a large bowl; add remaining ingredients and remaining 3 tablespoons olive oil; mix well. about 5 cups relish.

*Or, a ridged grill pan over medium-heat may be used to grill peppers.

Kitchen Tips:

Grill a butterflied leg of lamb or rib chops and spoon some olive relish on top. Sliced flank steak hot-off-the-grill is a sensation when paired with this olive relish. It pairs well with grilled fish such as halibut, swordfish, tuna, and salmon. Think of it as an appetizer topper for bruschetta, or even tossed into pasta for either a hot entrée or cold as a summer salad.

Nutrients Per Serving:

Calories: 138
Calories from fat: 107
Total fat: 12g
Monounsaturated fat: 9g
Cholesterol: 0mg
Sodium: 277mg
Total Carbohydrates: 7g
Dietary fiber: 2g
Protein: 1g

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