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Roasted Red Pepper and Mushroom Tapenade (T & T)

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Joined: Dec 14, 2005


Posted to Thread #860 at 9:18 pm on Feb 18, 2006

Roasted Red Pepper and Mushroom Tapenade

Foodland Ontario Recipe

Tapenade is traditionally a caper-olive paste. Adding roasted vegetables not only makes it more attractive but also lighter and more delicious.

Preparation Time: 15 minutes
Broiling Time: 20 minutes
Makes about 2 cups (500 mL)

1 Ontario Greenhouse Sweet Red Pepper, seeded and quartered
8 oz (250 g) Ontario Mushrooms, halved
2 tbsp (25 mL) olive oil
1 Ontario Onion (unpeeled), halved
2 cloves Ontario Garlic, minced
1/2 cup (125 mL) stuffed green olives
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) chopped fresh basil or parsley
1/4 tsp (1 mL) black pepper
Pinch cayenne pepper
Whole wheat pita triangles or low-fat crackers

Toss red pepper pieces and mushrooms with 1 tbsp (15 mL) of the oil. Place red pepper, mushrooms and onion on baking sheet with onion and pepper cut side down. Broil on middle rack for about 20 minutes or until skins are blackened. Let cool for 5 minutes. Peel red pepper and onion, discarding skins. Cut red pepper and onion into chunks.

Place roasted vegetables, garlic, olives, remaining oil and vinegar in food processor; process until finely chopped but not puréed. Place in bowl; stir in basil, black pepper and cayenne pepper. Chill until ready to serve on pita triangles.

Nutritional Information:
1 Serving (2 tbsp/25 mL):
Protein: 0.5 grams
Fat: 1 grams
Carbohydrates: 2 grams
Calories: 18
Source of Fibre

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