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Servings
Prep Time
Cook Time
Roasted Sweet Pepper and Artichoke Relish
Ingredients
-
1/4
cup
olive oil
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
fresh basil, chopped
-
1
teaspoon
sugar
-
1
teaspoon
Dijon mustard
-
1
clove
garlic, minced
-
salt and pepper to taste
-
2
jars
(7 ounces each) roasted sweet red peppers, drained and cut into strips
-
1
jar
(7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
Directions
In a bowl, whisk the oil, balsamic vinegar, basil, sugar, mustard, garlic, salt and pepper.
Add peppers and artichokes; toss to coat.
Cover and refrigerate for 30 minutes or until serving.
Enjoy with JOHNSONVILLE® Mild Italian Sausage or JOHNSONVILLE® Hot Italian Sausage or JOHNSONVILLE® Three Cheese Italian Style Chicken Sausage