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| 3 gross | Red Bell peppers |
| 3 gross | Green Bell peppers |
| 6 Esslöffel | olive oil |
| 3/4 x ca. 450 g | Plum tomatoes; seeded, chopped |
| 6 gross | Garlic cloves finely chopped |
| 1/4 Tasse | cilantro chopped, fresh |
| 1 Esslöffel | red wine vinegar |
| | Bell Pepper and Tomato Relish |
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Use this versatile relish alongside roast chicken or pork, or as a pizza topping.
Preheat oven to 400F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Saute until tomatoes soften, about 5 minutes. Add peppers to skillet; saute about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature.
Per serving: 1004 Calories (kcal); 83g Total Fat; (70% calories from fat); 10g Protein; 67g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit;
16 Fat; 0 Other Carbohydrates
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