Roasted Pepper Tapenade
Serve this red pepper spread with sliced halloumi cheese, grilled or toasted in a hot oven.
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
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
None Available.