Title: Charred Vegetable Relish
Categories: Blank
Yield: 1 Servings

:		***TOMATO PROVENCALE***
	2 T	B olive oil
	2 T	B chopped fresh garlic
	3 T	B chopped fresh shallots
1	/2 c	chopped onion
1	/2 c	dry white wine
1	/4 c	tomato paste
	4 c	diced fresh tomatoes
:		***SACHET BAG***
	2	fresh basil stems
	2	fresh oregano stems
	2	fresh tarragon stems
	2	fresh parsley stems
	5	black peppercorns
	1	bay leaf
	1	piece cheesecloth
	1 m	d red onion -- sliced
1	/4	-inch
:		thick
	1	yellow pepper -- stem and
:		seeds
:		removed
	1	yellow squash -- sliced
1	/4	-inch
:		thick
	1	zucchini -- sliced 1/4-inch
:		thick
	1	eggplant -- sliced 1/4-inch
:		thick
:		salt and pepper to taste

Make Tomato Provencale:

In a saucepan, slowly sweat garlic, shallots and onion in olive oil, stirring to avoid coloring. When vegetables are translucent, add wine and reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet bag. Cook for about 40 minutes and set aside.

For the vegetables:

Place the sliced vegetables on a baking pan and season with salt and pepper. Place under hot broiler until vegetables are soft, but not mushy. Remove from heat and cool. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper.

Recipe By : Cooking Live Show #CL9037

From: "Angele And Jon Freeman"

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