Grilled Mediterranean Relish

Grilled Mediterranean Relish
Yield: 1 Quart

Ingredients
1/2 Bunch  Fresh Asparagus
1 each          Red Onion – Sliced
3 fl. oz.       Olive Oil
2 Tbsp.       Hartz Greek Taverna Blend
8 each         Roma Tomatoes – Seeded & Diced
2 each         Roasted Red Bell Peppers – Diced
4 oz.            Fresh Mozzarella – Diced
4 fl. oz.       Greek Balsamic Vinaigrette (see Farmer’s Market Salad with Greek Vinaigrette below)
4 each         Fresh Basil Leaves – Chiffonade

Procedure
1. Heat a grill to high.
2. Season the asparagus and red onion slices with olive oil and the Greek Taverna Blend.
3. Grill the asparagus and red onions until slightly charred.
4. While the asparagus and onions are cooling down toss the tomatoes, roasted peppers, and mozzarella in a bowl.
5. When the asparagus and onions are cool dice them and toss them into the bowl with the tomatoes.  Toss well.
6. Add the vinaigrette and mix well.
7. Garnish with the basil
8. Serve at room temperature.

Note:
* This relish will go well with chicken, fish, and pork.
* This also works well as a dip served with chips or topped on a salad.

 

 

Hartz Spice Tasting

Come join Hartz Spice for a tasting at Bales Market Place on Cornell Road Saturday 16th from 11:00 to 1:00.  Chef Charles Hartz will be there sampling a Greek Salsa using the Greek Taverna Blend.