Roasted Pepper Tapenade

roasted pepper tapenade
Author
admin
Source of Recipe
The Boston Globe, October 9, 2012
Serves/Makes/Yields
8
Recipe Description

Serve this red pepper spread with sliced halloumi cheese, grilled or toasted in a hot oven.

Ingredients

2 each red and orange bell peppers
Olive oil (for sprinkling)
Salt and black pepper, to taste
½ cup pitted Kalamata olives, coarsely chopped
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1 tablespoon sherry vinegar

Preparation

1. Set the oven at 450 degrees.

2. Rub the peppers with olive oil and salt. Set them on a rimmed baking sheet. Roast, turning them several times, for 25 minutes, or until the peppers collapse. Transfer to a bowl; cover with plastic wrap and set aside to cool.

3. Core the peppers, seed them, and chop coarsely.

4. In a bowl, combine the peppers, olives, garlic, parsley, thyme, olive oil, vinegar, salt, and black pepper. Stir well.

5. Cover and refrigerate for 1 hour for the flavors to mellow.

Adapted from Avery Appleton 

Nutrition Information

 None Available.