Crudite With Mediterranean Relish

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onion
1 tablespoon	15ml	Garlic
1 cup	237ml	Canned crushed tomatoes with added puree
1 teaspoon	5ml	Fresh lemon juice
1/4 cup	59ml	Coarsely-chopped drained oil-packed
		Sun-dried tomatoes
1/4 cup	59ml	Pitted green olives
1/4 cup	10g / 0.4oz	Fresh basil leaves
4 cups	948ml	Drained canned artichoke hearts (large)
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Toasted pine nuts
		Vegetables For Serving
		Baby carrots
		Radishes
		Fresh green beans
		Yellow and red pear tomatoes
		Red and yellow peppers
		Pita chips

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A21) - from the TV - FOOD NETWORK

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