| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Dip |
12 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 3 |
t |
Oregano, fresh finely |
|
|
chopped -or- |
| 1/4 |
t |
Oregano, dried crumbled |
| 3 |
t |
Thyme, fresh finely chopped |
|
|
or- |
| 1/4 |
t |
Thyme, dried crumbled |
| 1 |
|
Onion, peeled halved |
|
|
crosswise |
| 1 |
lb |
Tomatoes, medium-size |
|
|
cored halved crosswise |
| 1 |
|
Banana chile pepper -or- |
| 1 |
|
Bell pepper, halved |
|
|
stemmed seeded |
| 2 |
|
Green onions, trimmed |
| 1 |
|
Carrot, peeled halved |
|
|
lengthwise |
| 1 |
|
Zucchini, halved lengthwise |
| 1/4 |
c |
Basil, fresh chopped |
| 1 |
T |
Balsamic or red wine vinegar |
|
|
Salt |
|
|
Pepper, freshly ground |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Combine 1/2
of the olive oil, garlic, 1/3 of the fresh oregano and 1/3 of the
fresh thyme in a small bowl. (If using dried herbs, add to finished
salsa.) Insert wooden skewers crosswise into onion halves to hold
shape. Brush oil mixture over onion and remaining vegetables. Grill or
broil vegetables until tender and lightly charred on all sides,
turning frequently. Cool slightly. Remove skin from chili. Cut chili
and other vegetables into 1/4 " pieces. Combine with remaining olive
oil, fresh oregano and fresh thyme (or dried herbs) in bowl. Stir in
basil and vinegar. Season with salt and pepper. Serve warm or at room
temperature. (Can be prepared 6 hours ahead.) Yields 3 cups. Joel
Ehrlich <Joel.Ehrlich@salata.com> CHILE-HEADS ARCHIVES From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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