Sweet Chipotle Vegetable Relish

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1 pound carrots, peeled and sliced 1/2-inch thick on the diagonal

1 pound zucchini, sliced 1/2-inch thick on the diagonal

1 cup tomato juice

1 tablespoon pureed chipotle en adobo

1/4 cup brown sugar

1/3 cup apple cider vinegar

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon salt

1 red bell pepper, deribbed and minced

1 red onion, minced

Minced cilantro for garnish

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