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Appetizers, Vegetables, Vegetarian

Tapenade-stuffed vegetables

Tapenade-stuffed vegetables
Kirk McKoy / Los Angeles Times

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I'll be in Provence. In many ways, this dry summer day is much like ... Read more

Total time: 40 minutes | Serves 6 to 8
  • 6 hard-boiled eggs
  • 1 recipe Classic Tapenade
  • 6 small tomatoes, cut in half
  • Salt
  • 3 small zucchini, cut in half lengthwise, then into 2-inch lengths
  • 2 red or yellow bell peppers, seeded and cut in wide strips or 1-inch pieces
  • Chopped parsley, for garnish

Step 1Cut 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.

Step 2Scoop the seeds out of the tomatoes; turn them upside down on a rack to drain, about 15 minutes.

Step 3Meanwhile 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.

Step 4Fill the tomato halves, zucchini shells and peppers with the tapenade mixture. Arrange on the platter with the eggs. Garnish with the parsley and serve.

Note: Shulman is author of "Mediterranean Light" and "Provencal Light" (both published by William Morrow).


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