Veggie Tapenade-- – a delicious recipe with zucchini, red pepper, garlic, red onion, extra virgin olive oil, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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
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
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
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.
27
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 zucchini, 1 each red pepper and yellow pepper, 6 cloves of garlic, 1 medium red onion, and more.
Yes, Veggie Tapenade-- falls under the Vegetarian 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
