Makes 4 cups / Serve warm or cold as a condiment to fish, chicken, or meat, or as a cold relish with bread and a cheese. If this dish sits in the fridge a few days, it may need to be freshened with more vinegar before serving.
Olive oil cooking spray
4 large portobello mushrooms, cut into 1/4-inch cubes
1 teaspoon olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, very finely diced
1/2 teaspoon minced fresh rosemary
1 teaspoon dried marjoram
1/4 teaspoon crushed red pepper flakes
1/4 cup capers, drained
2 tablespoons balsamic vinegar
1. Preheat oven to 350. Coat a baking sheet with olive oil spray and add mushrooms. Spray mushrooms and roast oven for 30 minutes.
2. In a skillet with 1 teaspoon olive oil, sauté onion and bell pepper for 3 minutes; add garlic, rosemary, marjoram and red pepper flakes and sauté another minute. Season with salt and pepper.
3. When mushrooms have finished roasting, add to onion mixture. Stir in capers and vinegar. Adjust seasoning with salt and pepper; let mixture rest for 5 minutes.
PER SERVING: (1/4 cup): 15 cal, 19% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 3g carb, 1g fiber, 66mg sodium
Recipe provided by Donna Prizgintas, renowned chef and advocate of natural foods.
