Roasted Pepper and Cucumber Relish with Meyer Lemon Oil

Serve with grilled fresh tuna, chicken or pork chops.

• 3 bell peppers red or gold, roasted, peeled and julienne sliced
• 1/4 lb. cherry tomatoes red or gold, quartered
• 1/2 teaspoon capers
• 2 scallions cut on the diagonal into 1/4 inch pieces
• 1 cucumber peeled, seeded and sliced into thin half-moon shapes
• 1 teaspoon fresh marjoram and parsley, chopped
• 1 garlic clove finely chopped
• 1 teaspoon mustard
• 1 small anchovy finely chopped(optional)
• 1/4 cup champagne vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup Meyer lemon oil
• salt and pepper to taste

Place first 6 ingredients in a mixing bowl. In another bowl whisk together vinegars, mustard, garlic, anchovy, if using and salt and pepper. Whisk in lemon oil and taste for seasoning.

Pour over cut up vegetables and herbs and let flavors marry for about 1 hour.