Roasted Peppers with Tapenade

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    277

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

recipe updated Oct 8, 2019

Ingredients

  • Red bell pepper icon
    Red bell pepper
    4 (600g)
  • Black olives icon
    Black olives
    100g (about ¾ cup)
  • Cherry tomatoes icon
    Cherry tomatoes
    200g (about 1 cup)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tbsp (44ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Garlic clove icon
    Garlic clove
    2
  • Fresh oregano icon
    Fresh oregano
    1 tbsp (5g)
  • Sundried tomato icon
    Sundried tomato
    4 tbsp (27g)
  • Tofu icon
    Tofu
    250g (about 1 cup)

Tools

  • 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. Pre-heat oven - 200°C
  2. Add red bell pepper to a clean large roasting dish
  3. Drizzle with extra virgin olive oil
  4. Season with salt & pepper
  5. Roast until lightly browned - 25 min, 200°C
  6. Add black olives, garlic clove, fresh oregano, sundried tomato and extra virgin olive oil to a clean blender jug
  7. Blend until thickened
  8. Add tofu to a clean work surface
  9. Pat dry with paper towels
  10. Dice
  11. Transfer tofu to small bowl
  12. Transfer mixture to small bowl
  13. Toss until combined
  14. Stuff content of small bowl into large roasting dish
  15. Stuff cherry tomatoes into the large roasting dish
  16. Roast until softened - 15 min, 200°C
  17. Serve fresh parsley with the large roasting dish
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