Roasted Pepper and Olive Tapenade
Serves: 6 Preparation Time: 15 minutes Cooking Time: 20 minutes	Rating No Ratings

Cuisine: French Greek Italian Mediterranean

Philosophy: Vegan Vegetarian

Dish: Sauces/Salsas/Spreads

Main Ingredient: Greens

Great for crostini or as a topping or stuffing for chicken or tofu, tapenades are a culinary mainstay for much of the Mediterranean. Here, the sometimes overwhelming richness of a traditional olive-only paste is emboldened by the addition of roasted peppers, bursting with flavor and excitement. In addition to reducing the caloric density of the tapenade, the peppers provide an excellent source of vitamin C and other anti-oxidants.

Quick Fact: Bell peppers have more vitamin C by weight than citrus fruit.

1 cup Roasted Red Bell Pepper
1 cup Kalamata Olives, pitted
1 Garlic clove, minced
1 tsp. Lemon juice

To roast peppers, placed under broiler or on barbecue until the skin is blackened and juices start to escape. Place the pepper in a paper bag and close it, allowing the pepper to sweat for ten minutes. When the pepper is cool enough to handle, cut lengthwise and remove seeds and stem. The blackened skin will peel off easily if the pepper was cooked long enough. Place all ingredients in a food processor and process until smooth, but not mushy.To roast peppers, placed under broiler or on barbecue until the skin is blackened and juices start to escape. Place the pepper in a paper bag and close it, allowing the pepper to sweat for ten minutes. When the pepper is cool enough to handle, cut lengthwise and remove seeds and stem. The blackened skin will peel off easily if the pepper was cooked long enough. Place all ingredients in a food processor and process until smooth, but not mushy.

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