Red bell pepper and Olive Tapenade

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Red bell pepper and Olive Tapenade calories by ingredient
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Introduction

http://www.vegetariantimes.com/recipe/red-
bell-pepper-and-olive-tapenade/
http://www.vegetariantimes.com/recipe/red-
bell-pepper-and-olive-tapenade/

Number of Servings: 16

Ingredients

    2 medium red bell peppers
    2 cups pitted kalamata olives
    cup chopped parsley leaves
    cup olive oil
    3 Tbs. red wine vinegar

Tips

**I used jarred roasted red pepper; rinsed, dried with paper towel and chopped**


Directions

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

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