Warm Cucumber/Red Onion Relish with Mint
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
olive oil
|
|
| 2 | each |
cucumbers
halved, seeded, and sliced thin (peeled if thick skinned) |
|
| 1 | medium |
red onion
halved, sliced thin |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
mint leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
olive oil
|
|
| 2 | each |
cucumbers
halved, seeded, and sliced thin (peeled if thick skinned) |
|
| 1 | medium |
red onion
halved, sliced thin |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
mint leaves
fresh, chopped |
|
Directions
Heat 2 tablespoons oil in large sauté pan.
Add cucumbers; sauté until lightly colored, about 2 minutes.
Add onion and salt and pepper to taste; sauté until vegetables just turn translucent, about 2 minutes longer.
Turn cucumber mixture into medium bowl; stir in vinegar, mint, and remaining olive oil.
Check seasonings and serve.
