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

  1. 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.
  2. While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
  3. Combine all ingredients in food processor. Pulse until mixture is spreadable.
  4. Serve with bread or crackers.

Dining and Cooking