Roasted Peppers with Tapenade

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon

This would make a delicious side dish, or serve with crusty bread as a main meal.

recipe updated Feb 14, 2019


  • Red bell pepper icon
    Red bell pepper
  • Extra virgin olive oil icon
    Extra virgin olive oil
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Black olives icon
    Black olives
  • Garlic clove icon
    Garlic clove
  • Fresh oregano icon
    Fresh oregano
  • Sundried tomato icon
    Sundried tomato
  • Tofu icon
  • Cherry tomatoes icon
    Cherry tomatoes
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon Blender
  • kCook icon Paper towels
  • kCook icon Blender jug
  • kCook icon Work surface
  • kCook icon Large roasting dish
  • kCook icon Small bowl

Step preview

  1. Prep and set aside red bell pepper: halved & deseeded
  2. Prep and set aside black olives: pitted
  3. Prep and set aside cherry tomatoes: halved
  4. Prep and set aside fresh parsley: chopped
  5. Pre-heat - 200°C
  6. Get a clean large roasting dish
  7. Add prepared red bell pepper
  8. Drizzle with extra virgin olive oil
  9. Season with salt & pepper
  10. Roast until lightly browned - 25 min, 200°C
  11. Get a clean blender jug
  12. Add prepared black olives
  13. Add garlic clove
  14. Add fresh oregano
  15. Add sundried tomato
  16. Add extra virgin olive oil
  17. Blend until thickened
  18. Prepare a clean work surface
  19. Add tofu
  20. Pat dry with paper towels
  21. Dice
  22. Transfer tofu to small bowl
  23. Transfer mixture to small bowl
  24. Toss until combined
  25. Stuff content of small bowl into large roasting dish
  26. Stuff prepared cherry tomatoes
  27. Roast until softened - 15 min, 200°C
  28. Serve prepared fresh parsley
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