Sweet Pepper and Onion Relish with Pine Nuts

Sweet Pepper and Onion Relish with Pine Nuts
Photo by Randy Mayor


  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¾ teaspoon dried thyme
  • 1 ½ tablespoons rice vinegar
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon honey
  • 1 ½ cups red bell pepper strips
  • + 3 more ingredients
    • 2 tablespoons pine nuts, toasted
    • Cooking spray
    • 8 cups vertically sliced Vidalia or other sweet onion (about 1 3/4 pounds)

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add the onion, bell pepper, and thyme; cook for 25 minutes or until golden brown, stirring frequently. Remove from heat. Add the pine nuts and the remaining ingredients, and stir well. Serve at room temperature.

View full recipe at My Recipes


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