| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Dip |
12 |
Servings |
INGREDIENTS
| 1 |
|
8-oz onion; cut into 8 wedges |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Sugar |
| 2 |
c |
Tomatoes; chopped & seeded |
| 1/3 |
c |
Pitted green olives; chopped |
| 1/3 |
c |
Pitted Greek olives; chopped |
| 3 |
tb |
Fresh basil; chopped |
| 1 |
tb |
Capers; drained |
| 2 |
ts |
Red wine vinegar |
| 1 |
ts |
Anchovy paste |
INSTRUCTIONS
Recipe By: July 1993 issue of Bon Appetit
Preheat oven to 450 degrees. Place onion wedges on baking sheets, brushed
with olive oil and sprinkled with sugar. Season with salt and pepper. Roast
until golden brown, turning occasionally, about 30 min. Combine all
remaining ingredients in large bowl. Chope roasted onion and remaining 1
tablespoon olive oil into tomato mixture. Season with salt and pepper.
Makes 3 cups. rec.food.recipes - Ellie L. Cochien -
ad976@freenet.carleton.ca
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Either Jesus pays or you do”