Roasted Red Pepper Tapenade

1. 1

   1. Peel outer skin from onion and cut off root layer at top and bottom. Coat generously with olive oil and wrap completely in aluminum foil.

2. 2

   2. Leaving skins intact, chop off the top of each garlic head, enusuring not to remove more than 1/4 of the total. Generously coat with olive oil and wrap completely in aluminum foil.

3. 3

   3. Wash the bell peppers, cut off the top and bottom and then half vertically. Remove the seeds and membranes and coat generously with olive oil.

4. 4

   4. Place the onion and garlic in a baking dish filled with .5-1 inch of water and place on the lower rack of the oven.

5. 5

   5. Place the bell peppers in a baking dish on the upper rack on the oven.

6. 6

   6. Note the roasting times listed above. The bell peppers should be pliable and slighlty charred when finished. The garlic and onions should have the consistency of a soft pulp when finished.

7. 7

   7. Let garlic cool to the touch and then sqeeze head to remove pulp.

8. 8

   8. Place onion, bell peppers, and garlic in a food processor with the remaining ingredients and blend to a paste, adding salt and peper to taste.

9. 9

   8. Serve with crudites and a selection of crackers or toasted breads.

* Per serving · 4 servings · Values may vary.

No additional tips available.