This tapenade is a must have for easy sandwich spreads, tortilla wraps, and appetisers or mix with cream cheese for quick pasta sauce. It's super easy, quick and simple to make and just 3 ingredients. 

  • Wash and clean red peppers 
  • Cut in half and de-seed
  • Line a baking tray with aluminium foil
  • Place peppers skin side down on the foiled tray
  • Leave the garlic bulbs skin on. 
  • Cut off the tail end slightly so you expose the garlic (see picture below)
  • Place them on a piece of aluminum foil large enough to wrap the bulbs
  • Add a tbsp olive oil, sprinkle salt and pepper
  • Wrap the garlic bulbs into foil 
  • Place in the oven with the red peppers at 200 C / 400 F for about 30 mins (turn the peppers skind side up about half way through). 
  • When roasted the pepper skin will be black. 
  • Take both out from the oven 
  • Leave them on the baking tray lined with aluminum foil
  • Gather the corners of the aluminum foil up overwrapping the red peppers completely
  • Let the peppers cool wrapped for about 10 minutes - this will help the skin just peel off the peppers.
  • After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh.
  • Cool the garlic in the foil
  • Once cooled it's easy to just pick the garlic off the bull into a small bowl.(Two bulbs should make about 1/4 cup)
  • Place the red peppers and roasted garlic in a food processor
  • Pulse for a few seconds 
  • Add salt and pepper to taste.
  • Then pour in the olive oil slowly while still processing. You might not need to use the full amount.
  • Taste for seasoning before you transfer to a jar 
  • Place in the fridge until ready to use. 
  • This will stay fresh in the fridge for up to two weeks. 

NOTE: The ratio of red peppers to garlic is totally based on your own personal preference. You can adjust quantity to your taste.

https://veenaazmanov.com/roasted-red-pepper-garlic-tapenade/