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.
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INGREDIENTS
Nutrition- 1large sweet red pepper, seeded and quartered
- 8
- 2
- 1
- 2
- 1⁄2
- 2tablespoons red wine vinegar
- 2
- 1⁄4teaspoon salt
- 1⁄4teaspoon black pepper
- 1pinch cayenne pepper
- 2(8 inch) round whole wheat pita bread, cut into triangles
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DIRECTIONS
- 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.
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