This relish, made from some of my garden tomatoes, zucchinis, and parsley, was easy to make and delicious.
For this fresh summer garden relish, I diced two small tomatoes, two small zucchinis, and one orange bell pepper. The vegetables were tossed with a little extra virgin olive oil, a few sprinkles of white balsamic vinegar, juice from half a lemon, a pinch of sea salt, a little freshly ground pepper, and some chopped Italian parsley. The vinegar and seasonings were all added to taste.
The relish was great on top of an open faced grilled local* beef burger on a grilled portabella mushroom.
Oh, and this book, Second Nature, by Michael Pollan, is very good reading. Especially by the garden!
For another meal, organic hot dogs, I freshened up the relish a bit with two small diced shallots and one diced celery stalk. We added some spicy ground mustard after I took this photo and that finished off these dogs with a zing!
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*The local beef is from Matthieu's Custom Cuttings, Vermont.
1 tablespoon marjoram, dried (or fresh if you have some)
1 tablespoon red wine vinegar
1/4 cup red wine
Peel and cut eggplant (peeling is optional), cube, and lightly salt. Place eggplant in a paper towel lined colander to draw bitters. Heat a stock pot over medium heat (I used a heavy cast iron pot for this recipe) and sprinkle in a little extra virgin olive oil to lightly coat the bottom and sauté onions and bell peppers a few minutes until onions are tender and peppers are just starting to soften. Add zucchini, mushrooms, and garlic and sauté just a few more minutes (not allowing the zucchini to get mushy). Pat down the eggplant and add to the pot. Add the marinara sauce and remaining ingredients. Simmer about 30 minutes, uncovered, or until the eggplant is slightly tender but, again, not mushy. Remove bay leaves before serving.
I served the ratatouille with gluten-free pappardelle, for some of us. And for the others who like bread, some nice rustic whole grain . . .