Roasted Red Pepper and Mushroom Tapenade |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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