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.
- 1 large sweet red pepper, seeded and quartered
- 226.79 g fresh mushrooms, halved
- 29.58 ml olive oil, divided
- 1 medium onion, unpeeled and halved
- 2 large garlic cloves, peeled and minced
- 118.29 ml stuffed green olive
- 29.58 ml red wine vinegar
- 29.58 ml finely chopped fresh basil or 29.58 ml parsley
- 1.23 ml salt
- 1.23 ml black pepper
- 0.25 ml cayenne pepper
- 2 (16 inch) round whole wheat pita bread, cut into triangles
- In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
- Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
- Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
- Remove from oven and let cool for 5 minutes.
- Peel red pepper and onion, discarding skins.
- Cut red pepper and onion into chunks.
- 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.
- Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
- Cover and chill in refrigerator until ready to serve on pita triangles or 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!