Ingredients
½red bell pepper½yellow pepper½orange pepper2 garlic cloves½shallot, cut into 1-inch pieces2tablespoons fresh parsley1green onion, cut into 1-inch pieces⅓cup pitted black olives1tablespoon capers, drained and rinsed1teaspoon fresh lemon juice1tablespoon toasted pine nutspinch sea or kosher salt¼teaspoon freshly ground black pepper
Preparation
Preheat oven to 450°F. Line a baking sheet with foil and lay peppers flat, skin side up. Roast on the upper rack until skins are just starting to brown, about 25 minutes – be sure not to roast too much so the colors of the peppers stay vibrant and that they do not get too soft. Once taken out of the oven, cover the peppers with another sheet of foil and let sit about 10 minutes. After the 10 minutes, peel off the skins and discard. Cut peppers into 1-inch pieces; reserve.While the peppers are roasting, start to prepare the tapenade. Insert the blade assembly in the prep bowl. Place garlic and shallot in the prep bowl and process for 10 to 15 seconds; scrape bowl. Add parsley and green onions; pulse 4 to 5 times, until roughly chopped. Add the olives and pulse an additional 4 to 5 times, or until chopped. Add the reserved peppers and capers; pulse until chopped, about 4 times. Add the remaining ingredients and pulse 2 to 3 times to combine. Adjust seasoning to taste. Serve with crackers or crostini.
