Escalivada

Use this Spanish-inspired relish for sandwiches, meat and to top hummus.
Ingredients:
3 tablespoon(s) olive oil
3 onions - peeled and julienned
1 red bell pepper - roasted, peeled, seeded and julienned (Learn How)
1 yellow bell pepper - roasted, peeled, seeded and julienned
4 garlic cloves - peeled and sliced paper thin (Learn How)
1 tablespoon(s) capers
1 tablespoon(s) thyme - finely chopped
1 tablespoon(s) red wine vinegar
1 tablespoon(s) extra virgin olive oil
1 pinch salt and pepper - to taste
1 pinch red chile flakes - ground

Steps:

-Heat a large saute pan to medium-high. Add 3 tablespoons of oil and then the onions. Saute the onions at this heat until they start to caramelize.

-Once the onions start to brown, turn the heat down to medium-low. Slowly caramelize the onions, adding more oil if necessary.

-Meanwhile, roast the peppers, peel, seed and julienne them.

-Once the onions are caramelized, add the garlic and the peppers. Saute for 2 minutes.

-Add the capers, thyme and the vinegar and let the vinegar reduce completely.

-Turn off the heat and drizzle in the oil and season with salt, pepper and chile flakes.

Pairs With:

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