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.

2 each red and orange bell peppers
Olive oil (for sprinkling)
Salt and black pepper, to taste
½ cup pitted Kalamata olives, coarsely chopped
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1 tablespoon sherry vinegar

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1. Set the oven at 450 degrees.

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.

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