Roasted Red Pepper & Sun-Dried Tomato Tapenade
Pantry staples like roasted red peppers and sun-dried tomatoes make this a great anytime appetizer.
Ingredients
- 1/2 cup (125 mL) sun-dried tomatoes in oil
- 1/2 cup (125 mL) loosely packed fresh parsley
- 1 garlic cloves, peeled
- 1/3 cup (75 mL) pitted kalamata olives, drained
- 1/4 cup (50 mL) walnut halves, toasted
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) balsamic vinegar
- 1 cup (250 mL) jarred roasted red peppers, drained and patted dry
Directions
Drain tomatoes using small Stainless Mesh Colander. Place tomatoes in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15-20 seconds or until tomatoes are slightly softened.
Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, oil and vinegar; process until coarsely chopped. Add peppers; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.
Yield:
- about 2 cups (500 mL)
16 servings of about 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 60, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g