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 Feb 14, 2019

Ingredients

  • Red bell pepper icon
    Red bell pepper
    600g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    15ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Black olives icon
    Black olives
    100g
  • Garlic clove icon
    Garlic clove
    12g
  • Fresh oregano icon
    Fresh oregano
    5g
  • Sundried tomato icon
    Sundried tomato
    27g
  • Tofu icon
    Tofu
    250g
  • Cherry tomatoes icon
    Cherry tomatoes
    200g
  • Fresh parsley icon
    Fresh parsley
    as needed

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. 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
  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 for 25min until lightly browned
  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 for 15min until softened
  28. Serve prepared fresh parsley
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