Grilled Pepper, Onion and Olive Relish

Grilled Pepper, Onion and Olive Relish

Consider this versatile, Mediterranean-inspired olive relish to be the perfect addition to your summer grilled meals. This relish is a terrific addition to grilled chicken, pork tenderloin or bone-in pork chops. Recipe provided by cookbook author Diane Morgan.

  • prep
  • 8 servings


  • 2 large red bell peppers, quartered

  • 1 medium sweet onion, cut crosswise into 1/2-inch-thick slices

  • 5 tablespoons extra-virgin olive oil, divided

  • 2/3 cup sliced Lindsay┬« Crafted Green Ripe Olives

  • 2/3 cup sliced Lindsay┬« Black Ripe Olives

  • 1/4 cup Lindsay┬« Capers, rinsed and drained

  • 1/4 cup minced fresh parsley

  • 1 large clove garlic, minced

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon freshly ground black pepper

  • Kosher or sea salt, to taste (optional)

Cooking Directions

  1. Heat grill to medium-high heat.

  2. Brush peppers and onion slices with 2 tablespoons of the olive oil.

  3. Grill peppers and onions on covered grill 2 to 3 minutes per side, or until grill marks appear and the peppers and onions are crisp-tender.

  4. Transfer to a cutting board; cut into 1/2-inch pieces.

  5. Transfer to a large bowl. Add remaining ingredients and remaining 3 tablespoons olive oil; mix well. Makes about 5 cups relish.


  • Calories138
  • Fat12g
  • Protein1g
  • Cholesterol0mg
  • Total Carbs7g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.