Roasted Bell Pepper Tapenade
3 orange bell peppers, roasted, skins and seed removed*, chopped
1/4c. purple onion, chopped
1 large garlic clove, chopped
1/4c. parsley, chopped
1/4c. olives, chopped (I used green olives that I got at Tony Caputo’s)
2 T. capers
2 T. olive oil
2 T. balsamic vinegar
salt and pepper to taste
*How to roast peppers: Turn the broiler in your oven to high. Place the peppers on a baking sheet, when oven is ready place the baking sheet on the rack in the oven as close to the broiler without touching. Set a timer for 5 minutes, then rotate. Do this a total of four times (20 min) until all the sides of the pepper are charred. Watch carefully!!! Take the charred peppers out of the oven and place in a paper bag, close and let cool about 10 minutes. Take the peppers out of the bag and remove the skin, pull off stem, clean out the seeds. Use in whatever recipe calls for roasted peppers.
1. Place your roasted bell peppers in a medium size dish.
2. In a separate bowl mix purple onion, garlic, olives and capers. Add this mixture to the roasted bell peppers. Next add the chopped parsley.
3. Add the balsamic vinegar and olive oil to the above ingredients. Mix well and season with salt and pepper. I served mine with Homemade Goat Milk Ricotta Cheese and bread (this would be great over pasta). Enjoy!
Bell Peppers- Bell peppers are one of the most nutrient-dense foods available, it a good source of a large number of nutrients, including vitamin C, beta-carotene, vitamin K, thiamine, folic acid and vitamin B6. They are also a good source of phytochemicals with exceptional antioxidant activity. The substances in bell peppers has been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes.
Parsley– Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.
Olives- Olives are a healthy fat containing an excellent source of oleic acid an omega-9 monounsaturated fatty acid. They are also a great source of vitamin E. Olives are a staple in Mediterranean areas where people don’t consume a lot of animal fats, thus getting the most out of these super healthy fats.
I was looking for something easy and fresh to go with the Homemade Goat Milk Ricotta Cheese I was attempting to make for our Oscar’s party on the couch. I make a version of this dish with fresh tomatoes in the summer, but during the winter the only tomatoes I want to eat are the ones I canned in the summer. The roasted bell peppers worked great, I used orange bell peppers because red bell peppers and I don’t get along. As I was posting this recipe I thought how good this tapenade would be over pasta with the Goat Milk Ricotta crumbled over the top, I’ll have to try that next.
P.S. This will make a great dish in the summer because we can roast the peppers on the BBQ! I can’t wait!