Crudites with Mediterranean Relish

By 1982

yield: Serves 6

This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.

Ingredients

• Ingredients:
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 tablespoon chopped garlic
• 1 cup canned crushed tomatoes with added puree
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
• 1/4 cup pitted green olives (about 10)
• 1/4 cup (packed) fresh basil leaves
• 4 large drained canned artichoke hearts
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted pine nuts
• Assorted vegetables
• Assorted Breads

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preparation:

Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.

Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.


Nutritional Information:

Per Serving: calories, 70; total fat, 4g; saturated fat, 1g; cholesterol, 0mg.