Gluten Free Roasted Pepper Tapenade Plate
Roasted peppers, briny Kalamata olives, capers, and a hit of smoked paprika come together in a bold, deeply savory spread that tastes like something you'd find at a Mediterranean restaurant. Broiling the peppers until they're fully charred and then steaming them is the move — it coaxes out a sweet, smoky depth that no jarred shortcut can replicate. The food processor keeps everything coarse and textured rather than blended into oblivion, so every scoop has real character. Because the entire tapenade is built from whole, naturally gluten-free ingredients, there's no substituting or label-scanning required — it's just good food that happens to work for anyone avoiding gluten. Gluten-free crackers and a generous spread of cucumber slices, celery sticks, and carrot sticks round out the platter, giving you plenty of ways to scoop and snack. This makes a stunning appetizer or grazing spread for six, and it's the kind of thing guests demolish before you've even had a chance to sit down.
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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)
- 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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