Roasted Red Pepper and Sun-Dried Tomato Tapenade
Prep time
Cook time
Total time
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.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
- 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
Instructions
- 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.
Notes
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.
If you're using sun-dried tomatoes stored in olive oil, you can omit adding the extra-virgin olive oil in this recipe.
Nutrition Information
Serving size: 2 tablespoons Calories: 26 Fat: 2g Saturated fat: 0g Carbohydrates: 2g Sodium: 87mg Fiber: 1g Protein: 1g Cholesterol: 0mg
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