Roasted vegetable relish
Serves 6
| 2 | medium tomatoes |
| 1 | clove garlic (skin intact) |
| 1 | leek (white part only) |
| 1 | onion |
| 1 | small bunch fresh sage (leaves only) |
| 1 | each green, yellow, and red bell pepper |
| 3 | medium portobello mushroom caps |
| 1 | poblano chili pepper (optional) |
| 2 | tablespoons orange juice |
| 2 | tablespoons dry red wine |
| 2 | tablespoons balsamic vinegar |
| Salt and pepper, to taste |
2. In a large roasting pan, arrange the tomatoes, garlic, leek, onion, sage, bell peppers, mushrooms, and chili pepper, if using. Broil the vegetables, turning often, for about 20 minutes. Watch the vegetables carefully and remove any that are starting to burn. The bell and chili peppers should be charred and blackened.
3. Let the vegetables cool. Peel the charred skins from the peppers and onion. Squeeze the pulp from the garlic. Remove any blackened skin from the other vegetables.
4. Coarsely chop the vegetables and transfer them to a large bowl.
5. In another bowl, whisk together the orange juice, wine, vinegar, salt, and pepper. Pour the vinegar mixture over the vegetables, stir gently, and set aside for up to 1 hour for the flavors to mellow.
