Mixed Vegetables With Tapenade

French.Palate's picture

Feb. 14, 2011


Small new potatoes 8 Ounce , cooked (250 Gram)
Green beans 4 Ounce , cooked (125 Gram)
Asparagus spears 8 Ounce , cooked (250 Gram)
Snow peas 2 Ounce , cooked (60 Gram)
Broccoli head 1 , broken into florets, cooked
Lettuce 1 (Of Your Choice)
Tomatoes 2 , cut into wedges
Bell pepper 1 , roasted and cut into pieces (Red, Green / Yellow)
Celery stalks 2 , cut into matchsticks
For tapenade
Pitted black olives 4 Ounce (125 Gram)
Canned anchovy fillet 1 , drained
Capers 1 Tablespoon , drained, rinsed
Olive oil 2 Tablespoon
Garlic 1 Clove (5 gm) , crushed
Lemon juice 2 Teaspoon
Natural yogurt 3 Tablespoon
Freshly ground black pepper 1
For dressing
Red wine vinegar 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
Dijon mustard 1 Teaspoon


1. To make tapenade, process olives, anchovy fillet, capers, oil, garlic and lemon juice in a food processor or blender to make a paste. Transfer to a small bowl, add yogurt and black pepper. Cover and refrigerate for 1 hour or until ready to serve.

2. To make dressing, place all ingredients in a screwtop jar and shake well to combine.

3. Arrange all vegetables, attractively, on a large serving platter. Cover and chill. Drizzle with dressing and serve with tapenade.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes