Roasted Red Pepper and Mushroom Tapenade

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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