Try this Roasted Vegetable Relish recipe, or contribute your own.
Suggest a better descriptionRoasting the vegetables first gives an extra dimension to the flavors in this relish, and the crunchy, slightly licorice taste of the fennel is a pleasant surprise. From Leah Bergen. Roast all the vegetables in a 400 degree F. oven for 35 to 45 minutes. Remove the skin from the pepper, tomato and onion. Discard the pepper core and seeds; trim any tough outer leaves from the fennel, and trim the base. Dice vegetables into small relish-size bits and put in a clean glass jar. Cover with the vinegar and olive oil and refrig- erate. Will keep 7 to 10 days refrigerated. Uses: This delicious relish seems to go with everything from stuffed pasilla chiles to poached salmon and steamed Blue Lake beans. Makes 1 1/2 pints. PER TABLESPOON: 20 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 256 | ||
Calories from Fat: 135 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 142.8mg | 5 % | |
Potassium 1181mg | 31 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 12.2g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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