Roasted Red Pepper and Mushroom Tapenade

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
  2. Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
  3. Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
  4. Remove from oven and let cool for 5 minutes.
  5. Peel red pepper and onion, discarding skins.
  6. Cut red pepper and onion into chunks.
  7. 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. Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
  9. Cover and chill in refrigerator until ready to serve on pita triangles or crackers.
Most Helpful

4 5

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!