* Exported from MasterCook *
Roasted Red Pepper Tapenade - 4g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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12 ounces roasted red peppers -- (1 jar) about 8 ounces of actual peppers, drained
1 garlic clove -- minced
1 tablespoon chopped fresh parsley
1/3 cup pitted kalamata olives -- drained and rinsed
2 teaspoons capers -- drained
salt and freshly ground pepper to taste
Place all the ingredients in the bowl of a food processor and pulse to a coarse mixture. Be careful not to puree to a smooth paste.
Makes about 1 cup (8 two-tablespoon servings).
Roasted red peppers add big flavor without the heat of other varieties of peppers. tis is an easy one to please the eye and the taste buds.
SERVING SUGGESTIONS:
1. Dollop over roasted or pan-fried [cFavorites]
2. Spoon over steamed green beans.
3. Toss with sauteed spinach or kale.
4. Slather on warm bread or crostini.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 38 Calories; 3g Fat (60.7% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 926531 0 0
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