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Tapenade-stuffed vegetables

Time 40 minutes
Yields Serves 6 to 8
Tapenade-stuffed vegetables
1

Cut the eggs in half lengthwise. Carefully remove the yolks and transfer the whites to a plate. In a food processor or mortar and pestle, blend some or all of the hard-boiled yolks (3 to 6) thoroughly with the tapenade. Fill the whites with this mixture. If you wish, cut the halved eggs into wedges. Arrange on a platter.

2

Scoop the seeds out of the tomatoes; turn them upside down on a rack to drain, about 15 minutes.

3

Meanwhile bring a large pot of water to a boil, add a teaspoon of salt and the zucchini. Blanch 1 minute, drain and refresh with cold water. Scoop out the seeds.

4

Fill the tomato halves, zucchini shells and peppers with the tapenade mixture. Arrange on the platter with the eggs. Garnish with the parsley and serve.

Shulman is author of “Mediterranean Light” and “Provencal Light” (both published by William Morrow).

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