Inspired by classic Mediterranean tapenade, this tangy spread is a good source of beneficial monounsaturated fat. Use kalamata, picholine, or niçoise olives, or a variety.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.
Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.
Made exactly like the recipe except left the crushed red pepper out. Fantastic and quick also good on chicken