Ingredients
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1
-
8
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2
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1
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2
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1⁄2
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2
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2
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1⁄4
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1⁄4
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1
-
2
-
-
-
Directions
Prep Time: 20 m | Cook Time: 35mins | Serves: 4-6
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
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1
Done
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In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well. |
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2
Done
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Place red peppers, mushrooms and onion on a baking sheet with cut sides down. |
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3
Done
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Broil on HIGH on middle rack for 20 minutes or until skins are blackened. |
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4
Done
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Remove from oven and let cool for 5 minutes. |
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5
Done
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Peel red pepper and onion, discarding skins. |
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6
Done
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Cut red pepper and onion into chunks. |
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7
Done
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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. |
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8
Done
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Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend. |
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9
Done
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Cover and chill in refrigerator until ready to serve on pita triangles or crackers. |
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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