Roasted red pepper and mushroom tapenade

Step by Step

Step 1

Toss red pepper pieces and mushrooms with 1 tbsp (15 mL) of the oil. Place red pepper, mushrooms and onion on baking sheet with onion and pepper cut side down. Broil on middle rack for about 20 minutes or until skins are blackened. Let cool for 5 minutes. Peel red pepper and onion, discarding skins. Cut red pepper and onion into chunks.

Step 2

Place roasted vegetables, garlic, olives, remaining oil and vinegar in food processor; process until finely chopped but not puréed. Place in bowl; stir in basil, black pepper and cayenne pepper. Chill until ready to serve on pita triangles.

Ingredient

Red wine vinegar

25 ml 0.88 fl. ozs
Olive oil

25 ml 0.88 fl. ozs
Black pepper

0.25 ml 1 ml
Chopped fresh basil or parsley

2 ml 25 ml
Greenhouse sweet red pepper, seeded and quartered

1 ontario 1 ontario
Ontario mushrooms, halved

8 g 250 g
Onion (unpeeled), halved

1 ontario 1 ontario
Stuffed green olives

0.5 ml 125 ml
Ontario garlic, minced

2 cloves 2 cloves

Roasted red pepper and mushroom tapenade

Summary

Step by Step

Step 1

Step 2

Ingredient

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