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.
(8 inch) round whole wheat pita bread, cut into triangles
NUTRITION INFO
Serving Size: 1 (116) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 173.1
Calories from Fat 70 g41 %
Total Fat 7.8 g12 %
Saturated Fat 1.1 g5 %
Cholesterol 0 mg
0 %
Sodium 299.5 mg
12 %
Total Carbohydrate
23.4 g
7 %
Dietary Fiber 4 g16 %
Sugars 4.2 g16 %
Protein 5.4 g
10 %
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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.