Roasted Red Pepper and Sun-Dried Tomato Tapenade


This zesty tapenade combines the smoky flavor of roasted red peppers, the sweet flavor of sun-dried tomatoes, and the fresh flavor of green herbs.

Nutritional info
per serving

Calories 26
Fat 2g
Saturated fat 0g
Carbohydrates 2g
Sodium 87mg
Fiber 1g
Protein 1g
Cholesterol 0mg

Roasted Red Pepper and Sun-Dried Tomato Tapenade

2 cups
Prep time: Cook time: Total time:


  • 2 large red bell peppers
  • 1 cup sun-dried tomatoes
  • 1 tsp. minced garlic
  • 1 TB. fresh thyme
  • 1 TB. capers, drained
  • [1/2] tsp. ground black pepper
  • [1/2] tsp. crushed red pepper flakes
  • 1 TB. lemon juice
  • 2 TB. extra-virgin olive oil


Preheat a grill top or a grill to medium heat.

Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.

When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.

In a food processor fitted with a chopping blade, pulse roasted red peppers and sun-dried tomatoes 10 times.

Add garlic, thyme, capers, black pepper, crushed red pepper flakes, lemon juice, and olive oil, and pulse 5 times.

Serve immediately, or refrigerate for up to 1 week.

Tasty Tip
If you're using sun-dried tomatoes stored in olive oil, you can omit adding the extra-virgin olive oil in this recipe.

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