Yesterday I made a tasty (ugly looking, so no pictures!) “relish” to go with our baked chicken thighs.Â e-meals calls it “Greek Relish”; I don’t think it seemed particularly Greek.Â No lemon, no oregano, no feta cheese, no thyme.Â Below is the recipe as presented.Â It was intended to be served over deli roast chicken, sliced in the menu they provided.
2 tablespoons olive oil
1/4 cup finely chopped red onion
2 tomatoes, chopped
1 (12-oz) jar marinated artichoke hearts, drained and chopped
1 (7-oz) jar roasted red bell peppers, drained and chopped
1/2 cup chopped pitted kalamata olives
Heat oil in a skillet over medium heat; add onion. Cook 2 to 3 minutes or until tender; stir in tomatoes, artichokes, bell peppers and olives.
I ended up leaving the onion raw; purple onion is already so mild and the crunch was nice since everything else is pretty soft.Â I added some fresh chopped oregano, thyme and mint as well as a coupleÂ cloves of garlic,Â put through the press so there wouldn’t be any chunks,Â and then I squeezed in some lemon juice.
With my changes, it’s about 6 servings at a generous half cup per serving:Â 95 calories, 6g fat, 3g fiber, 3g sugar.