Cooking Light, 2006
Makes 12 servings
3 large red bell peppers
1 3/4 cups chop,seed,peel tomatoes
1/4 cup chop flat-leaf parsley
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon evoo
1 tablespoon harissa or hot pepper sauce
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cloves mince garlic
3 6-in pita bread split, cut to wedges
This zesty condiment can spark up a crudité platter and can be made up to three days in advance. Look for harissa, a North African paste made of chiles, garlic, and spices, in international markets. This relish can easily be doubled; however, you will probably have to roast the peppers in two batches.
Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch pieces; place in a large bowl.
Heat a medium, heavy skillet over high heat. Add tomato; cook 8 minutes or until thick, stirring constantly. Add tomato to bell pepper in bowl. Stir in parsley and next 9 ingredients (through garlic). Serve with pita wedges.
(serving size: about 3 tablespoons relish and 2 pita wedges)
CALORIES 73(20% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 133mg; FIBER 1.8g; IRON 0.8mg; CARBOHYDRATE 13.3g
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