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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.

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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.

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

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