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Red Bell Pepper and Olive Tapenade

Roasted red bell peppers mellow the saltiness of a simple olive tapenade. Serve with baguette slices, pita wedges, or sliced vegetables.

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Roasted red bell peppers mellow the saltiness of a simple olive tapenade. Serve with baguette slices, pita wedges, or sliced vegetables.

Servings
2

Ingredients

  • 2 medium red bell peppers
  • 2 cups pitted kalamata olives
  • 1/2 cup chopped parsley leaves
  • 1/4 cup olive oil
  • 3 Tbs. red wine vinegar

Preparation

1. Preheat broiler. Place bell peppers on baking sheet, and broil 10 minutes, or until blackened on all sides, turning occasionally. Transfer to paper bag or bowl, close or cover with tight lid, and cool 5 minutes. Remove skin, core, and seeds, and coarsely chop. Set aside.

2. Process olives, parsley, oil, and vinegar in food processor until finely chopped. Transfer mixture to large bowl, and fold in chopped bell peppers. Season with salt and pepper, if desired.

Nutrition Information

  • Calories 39
  • Carbohydrate Content 1 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0.5 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 123 mg
  • Sugar Content 0.5 g