ROASTED RED PEPPER AND MUSHROOM TAPENADE

Roasted Red Pepper and Mushroom Tapenade image

Provided by William Uncle Bill

Categories Spreads

Time 35m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

1 large sweet red pepper, seeded and quartered
8 ounces fresh mushrooms, halved
2 tablespoons olive oil, divided
1 medium onion, unpeeled and halved
2 large garlic cloves, peeled and minced
1/2 cup stuffed green olive
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh basil or 2 tablespoons parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
2 (8 inch) round whole wheat pita bread, cut into triangles

Steps:

In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
Remove from oven and let cool for 5 minutes.
Peel red pepper and onion, discarding skins.
Cut red pepper and onion into chunks.
Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
Cover and chill in refrigerator until ready to serve on pita triangles or crackers.

Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4