You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

Recipe for roasted pepper tapenade

Aram Boghosian for The Boston Globe

Serves 8

Serve this red pepper spread with sliced halloumi cheese, grilled or toasted in a hot oven.

2each red and orange bell peppers
Olive oil (for sprinkling)
Salt and black pepper, to taste
½cup pitted Kalamata olives, coarsely chopped
1clove garlic, finely chopped
2tablespoons chopped fresh parsley
1tablespoon chopped fresh thyme
2tablespoons olive oil
1tablespoon sherry vinegar

1. Set the oven at 450 degrees.

Continue reading below

2. Rub the peppers with olive oil and salt. Set them on a rimmed baking sheet. Roast, turning them several times, for 25 minutes, or until the peppers collapse. Transfer to a bowl; cover with plastic wrap and set aside to cool.

3. Core the peppers, seed them, and chop coarsely.

4. In a bowl, combine the peppers, olives, garlic, parsley, thyme, olive oil, vinegar, salt, and black pepper. Stir well.

Continue reading it below

5. Cover and refrigerate for 1 hour for the flavors to mellow. Adapted from Avery Appleton

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of