Roasted Red Pepper and Mushroom Tapenade Recipe

Directions:

1. In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
2. Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
3. Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
4. Remove from oven and let cool for 5 minutes.
5. Peel red pepper and onion, discarding skins.
6. Cut red pepper and onion into chunks.
7. Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
8. Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
9. Cover and chill in refrigerator until ready to serve on pita triangles or crackers.