Roasted Red Pepper Garlic Tapenade

Wash and clean red peppers 

Cut in half and de-seed

Line a baking tray with aluminium foil

Place peppers skin side down on the foiled tray

Bake in a preheated oven at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru

When roasted the skin will be black. 

Take it out from the oven 

Leave them on the baking tray lined with aluminum foil

Gather the corners of the aluminum foil up overwrapping the red peppers completely

Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers.

After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. 

Leave the garlic bulbs skin on. 

Cut off the tail end slightly so you expose the garlic (see picture below)

Place them on a piece of aluminum foil large enough to wrap the bulbs

Add a tbsp olive oil, sprinkle salt and pepper

Wrap the garlic bulbs into foil 

Place in the oven with the red peppers at 200 C / 400 F for about 30 mins. 

After 30 minutes take them off the oven and let cool in the foil 

Once cooled it's easy to just pick the garlic off the bull into a small bowl.

Two bulbs should make about ¼ cup 

Place the red peppers and roasted garlic in a food processor

Pulse for a few seconds 

Add salt and pepper to taste.

Then pour in the olive oil slowly while still processing.

Taste for seasoning before you transfer to a jar 

Place in the fridge until ready to use. 

This will stay fresh in the fridge for up to two weeks.