Veggie Tapenade--

1. 1

   Preheat oven to 550F. Cut the zucchini, peppers, and red onion into 1 inch chunks. Peel the garlic cloves but leave them whole. Toss all of the veggies and garlic in a bowl with 2 tablespoons of olive oil and season with salt and pepper. Lightly spray a baking sheet with nonstick spray, add the veggies in a single layer.

2. 2

   Put the pan into the preheated oven and turn the temperature down to 450F. Roast the veggies for 25-30 minutes, stirring occasionally until dark golden in color and deeply roasted.

3. 3

   Let the veggies cool, then pulse-chop in a food processor, adding additional olive oil (about half to 3/4 cup) until chunky and smooth. Season with more salt and pepper to taste. Finish with some fresh chopped basil.

4. 4

   The tapanade is delicious with the addition off olives, anchovies, sundried tomatoes, or capers. Sometimes I add roasted eggplant or mushrooms but these vegetables can tend to make the tapanade too creamy.

* Per serving · 4 servings · Values may vary.