Red bell pepper and Olive Tapenade
- Number of Servings: 16
Ingredients
2 medium red bell peppers2 cups pitted kalamata olives� cup chopped parsley leaves� cup olive oil3 Tbs. red wine vinegar
1. Preheat broiler. Place bell peppers on baking sheet, and broil 10 minutes, or until blackened on all sides, turning occasionally. Transfer to paper bag or bowl, close or cover with tight lid, and cool 5 minutes. Remove skin, core, and seeds, and coarsely chop. Set aside.
2. Process olives, parsley, oil, and vinegar in food processor until finely chopped. Transfer mixture to large bowl, and fold in chopped bell peppers. Season with salt and pepper, if desired.
Serving Size:�2
2. Process olives, parsley, oil, and vinegar in food processor until finely chopped. Transfer mixture to large bowl, and fold in chopped bell peppers. Season with salt and pepper, if desired.
Serving Size:�2
Nutritional Info Amount Per Serving
- Calories: 83.8
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 45.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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