Roasted Red Pepper Tapenade with Grilled Tortillas
a little lunch
a little lunch
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Ingredients

  • 1/4 c roasted red peppers, drained, patted dry, & chopped (I used the jarred kind, roughly equivalent to 1 whole roasted red pepper, for a “quick fix” method)
  • 1/2 c pitted black olives, chopped
  • 1 plum tomato, seeded & chopped
  • 1 garlic clove, pressed
  • 1/2 Tbsp. capers, rinsed and drained
  • 1/2 Tbsp. lime juice
  • 3 Tbsp. extra virgin olive oil
  • 4 medium-sized flour tortillas (or other flat, dippable bread)

Instructions

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