Roasted Red Peppers With Tapenade

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 red capsicums (halved and deseeded)
• 3 tablespoons olive oil
• 100 g pitted black olives
• 2 garlic cloves (roughly chopped)
• 1 tablespoon oregano (fresh and chopped)
• 4 tablespoons sun-dried tomato paste
• 250 g tofu
• 200 g cherry tomatoes (halved)
• chopped fresh parsley (for garnish)
• salt and pepper

Recipe

• 1 pre-heat oven to 200°c.
• 2 put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. roast in oven for 25-30 mins, until lightly browned.
• 3 to make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. blend to a thick paste, scraping down the mixture from the sides of the bowl.
• 4 pat the tofu dry on kitchen paper and cut 1cm dice. toss in a bowl with the tapenade. pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
• 5 transfer to serving plates and scatter liberally with plenty if chopped parsley.