Ingredients
- 1 red pepper
- 1 cup Kalamata olives
- ½ red onion
- 1 clove garlic
- 1 rib celery
- 2 tablespoons balsamic vinegar
- 1 tablespoon oregano
- ½ cup extra-virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
200 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 155 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
- While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
- Combine all ingredients in food processor. Pulse until mixture is spreadable.
- Serve with bread or crackers.
Dining and Cooking