Instructions: Roasting the vegetables first gives an extra dimension to the flavors in this relish, and the crunchy, slightly licorice taste of the fennel is a pleasant surprise.

Roast all the vegetables in a 400 degree F. oven for 35 to 45 minutes.

Remove the skin from the pepper, tomato and onion. Discard the pepper core and seeds; trim any tough outer leaves from the fennel, and trim the base.

Dice vegetables into small relish-size bits and put in a clean glass jar.

Cover with the vinegar and olive oil and refrig- erate. Will keep 7 to 10 days refrigerated.

Uses: This delicious relish seems to go with everything from stuffed pasilla chiles to poached salmon and steamed Blue Lake beans.

Makes 1 1/2 pints.

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