Roasted Red Pepper And Mushroom Tapenade

• 1 large sweet red pepper, seeded and quartered
• 8 ounces fresh mushrooms, halved
• 2 tablespoons olive oil, divided
• 1 medium onion, unpeeled and halved
• 2 large garlic cloves, peeled and minced
• 1/2 cup stuffed green olive
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped fresh basil or 2 tablespoons parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 2 (8 inch) round whole wheat pita bread, cut into triangles

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.

sweet red pepper, fresh mushrooms, olive oil, onion, garlic, green olive, red wine vinegar, fresh basil, salt, black pepper, cayenne pepper, whole wheat pita bread

Taken from www.food.com/recipe/roasted-red-pepper-and-mushroom-tapenade-149693 (may not work)