This relish, made from some of my garden tomatoes, zucchinis, and parsley, was easy to make and delicious.
For this fresh summer garden relish, I diced two small tomatoes, two small zucchinis, and one orange bell pepper. The vegetables were tossed with a little extra virgin olive oil, a few sprinkles of white balsamic vinegar, juice from half a lemon, a pinch of sea salt, a little freshly ground pepper, and some chopped Italian parsley. The vinegar and seasonings were all added to taste.
Oh, and this book, Second Nature, by Michael Pollan, is very good reading. Especially by the garden!
For another meal, organic hot dogs, I freshened up the relish a bit with two small diced shallots and one diced celery stalk. We added some spicy ground mustard after I took this photo and that finished off these dogs with a zing!
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*The local beef is from Matthieu's Custom Cuttings, Vermont.