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🍽️ Provence Vegetable Relish

561 kcal · 30 min · 4 servings

Ingredients

• 1 small zucchini
• 1 small eggplant
• 1 small yellow bell pepper
• 1 small green bell pepper
• 2 large tomatoes
• 1 large onion
• 4 sprigs thyme
• 1 sprig rosemary
• 3 cloves garlic
• 100 ml olive oil
• salt
• pepper
• 1 tbsp lemon juice

Instructions

1. 1. Wash the zucchini and the eggplant thoroughly.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Cut the zucchini and the eggplant lengthwise into quarters.
4. 4. Slice the quarters into thin slices.
5. 5. Wash the bell peppers.
6. 6. Halve the bell peppers lengthwise.
7. 7. Remove the seeds and the white pith.
8. 8. Cut the peppers into thin strips.
9. 9. Wash the tomatoes.
10. 10. Halve the tomatoes.
11. 11. Remove the core and the seeds.
12. 12. Finely chop the tomato flesh.
13. 13. Peel the onion.
14. 14. Peel the garlic clove.
15. 15. Finely chop the onion and the garlic.
16. 16. Wash the thyme sprigs and the rosemary sprigs.
17. 17. Shake the herbs dry.
18. 18. Heat the oil in a large pot.
19. 19. Add all the prepared vegetables to the pot.
20. 20. Sauté the vegetables over medium heat.
21. 21. Add the thyme and rosemary sprigs.
22. 22. Season with salt to taste.
23. 23. Season with freshly ground pepper.
24. 24. Add lemon juice.
25. 25. Cover the pot with a lid.
26. 26. Let the vegetables simmer.
27. 27. Cook until the vegetables are completely soft.
28. 28. Remove the tough stems of the herbs from the vegetable mix.
29. 29. Rinse the preserving jars with hot water.
30. 30. Fill the hot jars with the warm relish.
31. 31. Seal the jars tightly.
32. 32. Store the jars in the refrigerator.
33. 33. Consume the relish within about 10 days.

Nutrition per serving

• kcal: 561
• Protein: 10 g · Fett/Fat: 47 g · Carbs: 24 g