Roasted pepper, olive & rosemary relish

• 2 red bell peppers
• 3/4 cup pitted kalamata olives, chopped
• 2 tbsp. red onion, finely chopped
• 3 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 2 tsp. brown sugar
• 1 tbsp. each: parsley and rosemary, finely chopped
• 1 small clove garlic, minced
• salt and pepper, to taste

Place the two peppers over a very hot grill and roast on all sides until charred all over. Wrap peppers in foil and set them aside for approximately 20 minutes or until they’re cool enough to handle. Peel the peppers, then remove the stems and seeds. Dice the peppers and place them in a medium mixing bowl. Add remaining ingredients and stir to evenly mix. Correct for salt and pepper. Use relish at room temperature. Relish can be served as an appetizer with croutons and is excellent with grilled vegetables, fish, poultry, and meats. This relish keeps for about one week when refrigerated in an airtight container. Makes approximately 1 1/2 cups relish.