| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Dip |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 3 |
ts |
Oregano; fresh, finely chopped -or- |
| 1/4 |
ts |
Oregano; dried, crumbled |
| 3 |
ts |
Thyme; fresh, finely chopped or- |
| 1/4 |
ts |
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 |
lg |
Green onions; trimmed |
| 1 |
|
Carrot; peeled, halved lengthwise |
| 1 |
|
Zucchini; halved lengthwise |
| 1/4 |
c |
Basil; fresh, chopped |
| 1 |
tb |
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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