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    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Resources
    • Join
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • Fruit and Vegetable Prescription Program (FVRx)
  • Connect
    • Newsletter
    • Donate
    • Find A Market
    • Get Texts
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Roasted Vegetable Relish

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This relish is great for freezing. Pack the cooled relish in a small freezer-quality container or bag. To use, thaw overnight in the refrigerator.

Ingredients:
2 cups cherry tomatoes, halved
2 cups onions, chopped
2 cups sweet red peppers, chopped
1 cup carrots, sliced
2 tablespoons olive oil
1 tablespoon garlic, minced
½ teaspoon Italian herb seasoning
1 tablespoon balsamic vinegar
¼ teaspoon salt

Prehead oven to 350 degrees Farhenheit. Place the tomatoes, onions, peppers and carrots on a large piece of foil. Sprinkle with the oil, garlic and Italian herb seasoning. Fold the foil over the vegetables to form a packet. Roast for 1 hour, or until very tender.

Let cool, then finely chop. Place in a large bowl. Add the vinegar and salt. Toss to combine.

— Adapted from “Prevention’s Freezer Cookbook”

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