Try this with any roasted meat or as a topper for crostini. Begin making it a day ahead.

Makes about 2 cups.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 2tablespoons olive oil
  • 1large onion, thinly sliced
  • 1red bell pepper, coarsely chopped
  • 1yellow bell pepper, coarsely chopped
  • 1/3cup coarsely chopped pitted kalamata olives
  • 1tablespoon dijon mustard
  • 1large garlic clove, chopped

    DIRECTIONS

    Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.