Celery Free Gluten Free Roasted Pepper Tapenade Plate
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Learn more →Ingredients
6 servings
For the tapenade
- 3 large red bell peppers
- 1 cup pitted kalamata olives
- 2 tbsp capers, drained
- 2 cloves garlic, peeled
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- 6 oz gluten free crackers
- 2 cups mixed crudités (cucumber slices, celery sticks, carrot sticks)
Can be omittedcelery sticks
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and heat the broiler to high. Place the whole red bell peppers on a baking sheet and broil, turning with tongs every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
- 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes — the skins will loosen and slip off easily.
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