Roasted Red Pepper and Mushroom Tapenade

Submitted by William 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."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 2 cups
• Serves: 4-6

ingredients

• 1 large sweet red pepper, seeded and quartered
• 8 ounces fresh mushrooms, halved
• 2 tablespoons olive oil, divided
• 1 medium onion, unpeeled and halved
• 2 large garlic cloves, peeled and minced
• 1⁄2 cup stuffed green olive
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped fresh basil or 2 tablespoons parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 pinch cayenne pepper
• 2 (8 inch) round whole wheat pita bread, cut into triangles

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.

Reviews

[hepcat1]

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!