Charred Vegetable Relish

Recipe Ingredients

		Tomato Provencale
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped fresh garlic
3 tablespoons	45ml	Chopped fresh shallots
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Tomato paste
4 cups	250g / 8.8oz	Diced fresh tomatoes
		Sachet Bag
2		Fresh basil stems - with
2		Fresh oregano stems - and
2		Fresh tarragon stems - and
2		Fresh parsley stems - and
5		Black peppercorns - and also
1		Bay leaf - together in
1		Cheesecloth
		Vegetables
1		Red onion - sliced 1/4" thick (medium)
1		Yellow pepper - stem, seeds removed
1		Yellow squash - sliced 1/4" thick
1		Zucchini - sliced 1/4" thick
1		Eggplant - sliced 1/4" thick
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Robert Wong - From the TV FOOD NETWORK - (Show # CL-9037 broadcast 01-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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