Charred Vegetable Relish

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Charred Vegetable Relish Ingredients

TOMATO PROVENCALE	2 Fresh parsley stems
2 tb Olive oil	5 Black peppercorns
2 tb Chopped fresh garlic	1 Bay leaf
3 tb Chopped fresh shallots	1 Piece cheesecloth
1/2 c Chopped onion	1 md Red onion; sliced 1/4-inch
1/2 c Dry white wine	HICK
1/4 c Tomato paste	THICK
4 c Diced fresh tomatoes	1 Yellow pepper; stem and
SACHET BAG	1 Yellow squash; sliced
2 Fresh basil stems	1 Zucchini; sliced 1/4-inch
2 Fresh oregano stems	1 Eggplant; sliced 1/4-inch
2 Fresh tarragon stems	Salt and pepper to taste

Instructions for Charred Vegetable Relish

Make Tomato Provencale: In a saucepan, slowly sweat garlic, shallots and onion in olive oil, stirring to avoid coloring. When vegetables are translucent, add wine and reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet bag. Cook for about 40 minutes and set aside. For the vegetables: Place the sliced vegetables on a baking pan and season with salt and pepper. Place under hot broiler until vegetables are soft, but not mushy. Remove from heat and cool. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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