Red Pepper-Onion Marmalade

Recipe Ingredients

2		Red bell peppers
2 tablespoons	30ml	Olive oil
2		Onions - peeled, halved,
		And thinly sliced
2 teaspoons	10ml	Sugar
1/4 cup	59ml	Balsamic vinegar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Coarse salt
3 tablespoons	45ml	Minced fresh basil
1 1/2 teaspoons	7.5ml	Minced fresh thyme
1 1/2 teaspoons	7.5ml	Minced fresh rosemary
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

Heat the broiler.

Stand the peppers on their ends and cut them into 4 flat sides and remove the seeds. Arrange the peppers skin-side up in a single layer on a foil-lined pan and broil until blackened, 5 to 10 minutes. Remove them from the oven and wrap the peppers in the foil. Wait until they're cool enough to handle, then remove the skin. Cut them into strips and set them aside.

Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the onions and sugar. Cook, stirring often, until the onions are lightly colored -- not dark brown -- about 10 minutes. Stir in the vinegar, mustard and salt. Cook, stirring often, until the onions are soft, about 7 minutes more. Stir in the red peppers; heat through. Adjust the seasoning. (This can be made several days ahead and refrigerated. To serve, gently reheat even if serving at room temperature). Stir in the basil, thyme and rosemary. When hot, stir in the butter until melted. Taste; adjust seasoning. Serve hot or at room temperature.

This recipe yields 8 servings.

Each serving: 51 calories; 304 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 1 gram protein; 1.69 grams fiber.

Source:
The Los Angeles Times, 03-27-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.