Roasted Red Pepper And Mushroom Tapenade Recipe

Name: Roasted Red Pepper And Mushroom Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper, seeded and quartered; 8 ounces fresh mushrooms, halved; 2 tablespoons olive oil, divided; 1 medium onion, unpeeled and halved; 2 large garlic cloves, peeled and minced; 1/2 cup stuffed green olive; 2 tablespoons red wine vinegar; 2 tablespoons finely chopped fresh basil or 2 tablespoons parsley; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 pinch cayenne pepper; 2 (8 inch) round whole wheat pita bread, cut into triangles

Servings: persons

1 large sweet red pepper, seeded and quartered
8 ounces fresh mushrooms, halved
2 tablespoons olive oil, divided
1 medium onion, unpeeled and halved
2 large garlic cloves, peeled and minced
1/2 cup stuffed green olive
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh basil or 2 tablespoons parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
2 (8 inch) round whole wheat pita bread, cut into triangles

1
In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
2
Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
3
Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
4
Remove from oven and let cool for 5 minutes.
5
Peel red pepper and onion, discarding skins.
6
Cut red pepper and onion into chunks.
7
Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
8
Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
9
Cover and chill in refrigerator until ready to serve on pita triangles or crackers.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large sweet red pepper, seeded and quartered, 8 ounces fresh mushrooms, halved, 2 tablespoons olive oil, divided, 1 medium onion, unpeeled and halved, and more.

Yes, Roasted Red Pepper And Mushroom Tapenade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper And Mushroom Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions