Vegetable Caper Relish

Vegetable Caper Relish

Yield: about 1 lb (480 g)

Ingredients:
- 1 fl oz (30 mL) Olive oil
- 2 oz (60 g) Carrots, slice brunoise
- 4 oz (120 g) Zucchini (outside the house portion simply just, with out the seeds), slice brunoise
- 2 oz (60 g) Fennel, slice brunoise
- 1 oz (30 g) Shallots, slice brunoise
- 3 oz (90 g) Pink pepper, roasted and peeled, slice brunoise
- 2 oz (60 g) Cucumber, peeled, seeded slice brunoise
- 1 oz (30 g) Capers, low, drained
- 2 fl oz (60 mL) Wine vinegar
- to taste Salt

Directions:
1. First, warm the olive oil in a sauté pan more than small heat.
2. Next, include the carrots, zucchini, fennel, and shallots. Sweat precisely right until the veggies melt somewhat.
3. Then, inside a bowl, blend the sweated greens with the pink pepper, cucumber, capers, and vinegar. Combination effectively.
4. Then, time to taste with salt.
5. Finally, refrigerate various hours or right away in advance of serving.