Ingredients
-
1
-
8
-
2
-
1
-
2
-
1/2
-
2
-
2
-
1/4
-
1/4
-
1
-
2
-
-
-
Directions
Roasted Red Pepper and Mushroom Tapenade, Tapenade is traditionally a caper-olive paste However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful Serve as an appetizer on pita triangles or low-fat crackers , This is a good tapenade, and quite healthy to boot! I think I prefer olive tapenade, although it’s not really fair to compare the two I served this over very lightly toated baguette, then topped with a small piece of feta back in the oven it went to warm it and toast the bread the rest of the way Thanks, Uncle Bill!, Tapenade is traditionally a caper-olive paste However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful Serve as an appetizer on pita triangles or low-fat crackers
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Steps
|
1
Done
|
In a Mixing Bowl, Toss Red Pepper Pieces and Mushrooms in 1 Tablespoon of Olive Oil, Coating Well. |
|
2
Done
|
Place Red Peppers, Mushrooms and Onion on a Baking Sheet With Cut Sides Down. |
|
3
Done
|
Broil on High on Middle Rack For 20 Minutes or Until Skins Are Blackened. |
|
4
Done
|
Remove from Oven and Let Cool For 5 Minutes. |
|
5
Done
|
Peel Red Pepper and Onion, Discarding Skins. |
|
6
Done
|
Cut Red Pepper and Onion Into Chunks. |
|
7
Done
|
Place Roasted Vegetables, Garlic, Olives, Vinegar and Remaining 1 Tablespoon of Olive Oil Into a Food Processor and Process Until Finely Chopped but not Puree'd. |
|
8
Done
|
Transfer Mixture to a Bowl and Stir in Basil, Salt, Black Pepper and Cayenne Pepper; Mix Well to Blend. |
|
9
Done
|
Cover and Chill in Refrigerator Until Ready to Serve on Pita Triangles or Crackers. |
