Prep time 10 min. Total time: 30 min. Serves: 4

• 4 yellow peppers
• 2 tomatoes
• ½ English cucumber, peeled and seeded
• 1 clove garlic
• 2 tbsp (30ml) red wine vinegar
• 1 tsp (5ml) chopped fresh parsley
• 1 tsp (5ml) Compliments Louisiana Hot Sauce
• 1 cup (250ml) Chicken Broth
• 4 tsp (20ml) Compliments Sensations Flame Roasted Red Pepper Tapenade

1. Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool remove skins and seeds.
2. Finely chop half the peppers and half the cucumber; set aside. Place remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley, hot sauce and broth; puree until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
3. Divide between bowls. Garnish each with 1 tsp (5ml) red pepper tapenade.

Compliments of Sobey’s

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