Grilled Veggies with Tomato Relish
Ingredients
- 2 Portobello mushrooms gills & stem removed
- 4 zucchini yellow and green, cut into ½” slices
- 4 sweet peppers all colors, quartered
- 1 onion cut into ½” slices
- Olive oil
- Salt and pepper
Relish
- 3 cups tomatoes cored & seeded
- ¼ cup Italian parsley minced
- 3 Tbsp dill pickles minced
- 3 Tbsp olive oil
- 4 tsp red wine vinegar
- 1 Tbsp capers drained
- 1 Tbsp canned green chilies minced
- 2 cloves garlic minced
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Toss all the veggies with some oil and sprinkle with salt and pepper. Lay on grill in a single layer, turning once char marks appear. Because the veggies have different cooking times, start with the peppers and onions. Once they start to soften add the zucchini and mushrooms. That way everything will be done at the same time.
- For the relish, combine all ingredients until thoroughly mixed. If you can, make this an hour ahead of time to allow the flavors to blend and the mixture to warm to room temperature.
- Serve the relish over the grilled veggies, or on the side.
Notes
Other veggies you can grill: eggplant, fennel
Tried this recipe?Let us know how it was!
