Crudite With Mediterranean Relish

By Shawn

Ingredients

• VEGETABLES FOR SERVING:
• 2 teaspoons olive oil
• 1 cup finely-chopped onion
• 1 tablespoon 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
• 1/4 cup fresh basil leaves
• 4 large drained canned artichoke hearts
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted pine nuts
• Baby carrots
• Radishes
• Fresh green beans
• Yellow and red pear tomatoes
• Red and yellow peppers
• Pita chips

Details

Servings 4

Preparation

Step 1

Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat.

Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables.

This recipe yields 4 servings.