Bell Pepper Relish

Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead. From Bon Appetit, December 1999.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons butter (1/4 stick)
• 2  tablespoons olive oil
• 1  large onion, thinly sliced
• 1  red bell pepper, coarsely chopped
• 1  yellow bell pepper, coarsely chopped
• 1⁄3 cup  coarsely chopped pitted kalamata olive
• 1  tablespoon Dijon mustard
• 1  large garlic clove, chopped

Directions

1. Melt butter with oil in heavy large skillet over medium-high heat.
2. Add onion; saute until golden, about 5 minutes.
3. Add peppers; saute until just tender, about 3 minutes.
4. Add olives, mustard and garlic.
5. Stir 1 minute.
6. Remove from heat.
7. Season with salt and pepper.
8. Transfer relish to bowl.
9. Cool.
10. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
11. Bring relish to room temperature before serving.