Pirate Kitchen

Mediterranean Vegetable Relish

Mediterranean Vegetable Relish

Mediterranean Vegetable Relish

Baseball, hot dogs, apple pie and mediterranean vegetable relish!  Huh?!  We went to visit our friends for a July 4th barbecue and I would have loved to have baked a pie or made some deviled eggs, but just could not. My roots were calling again (see About) and instead I brought the flavors of the mediterranean to celebrate being an American. And of course, the crusty bread – my favorite scoop for all things scoopable. I love this photo and picture myself nestled on top of a pile of sliced, crusty bread instead of the relish. I only have to turn my head slightly and nibble.

This relish is similar to the Sicilian condiment caponata (eggplant relish), but requires no cooking. It has great flavor with lingering notes of olives and roasted peppers. It’s perfect for an appetizer and makes enough that I was able to leave half at home (yay). I sliced 2 baguettes, used all 4 ends to “taste-test” and still had plenty left over. The ratios of all the ingredients are about the same so you can use cup measurements if you’re using olive bar/deli ingredients or can/jar measurements if using cans/jars. I’ve used both and there’s really no difference in flavor. I say use whatever is cheapest and easiest. The beauty of this is there’s really no way to wreck it, there’s no cooking involved whatsoever and it’s delicious. Our friend John said it reminded him of the spread used on a mufuletta sandwich. He’s right! If you’re wondering here’s the quick version:  spread the relish on a long sandwich roll and layer on ham, salami, provolone cheese and… dig in.

Mediterranean Vegetable Relish
Makes about 6 cups or 1 1/2 quarts

Ingredients

  • 1/4 cup red onion
  • 1 14 oz can artichoke hearts
  • 1 12 oz jar roasted red peppers
  • 1 cup (or small jar) spanish olives
  • 1 cup (or small jar) kalamata olives
  • 1 1/2 cups diced tomato (drained if using canned)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar

Combine all ingredients in a food processor and pulse to a rough chopped consistency.  The longer this sits, the better!  But, it still tasted great right out of the food processor scooped, of course, onto crusty bread.

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  1. Janet Petrucci
    November 8, 2010

    Just made this last night, I think Jimmy fell in love with me even more!!! It was soooooo good. I took some extra to work and everyone loved it!

    They want me to make it for our Christmas party at work!

    Janet :)

    • Kristen
      November 12, 2010

      Wow-I’m so glad it’s a hit for you! I have another great one coming up in my next post that will be AWESOME for the holidays! Watch for it!