Antipasto Spread

Ingredients

• 1 tbsp extra-virgin olive oil
• 3/4 cup diced red bell pepper
• 3/4 cup diced zucchini
• 1/2 cup diced red onion
• 1 clove garlic, chopped
• 1 cup grape tomatoes
• 1/4 cup white wine
• 1/2 cup sliced black olives, drained
• 1 tbsp slivered fresh basil
• 2 tsp chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Pita crisps, crackers or crostini*

Directions

1. Heat oil in a large frypan over medium-high heat. Add red pepper, zucchini and onion. Sauté until slightly softened, about 2 – 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and sauté until skins start to split, about 4 – 5 minutes. Pour in wine and cook, scraping to loosen browned bits, until most of liquid has evaporated, about 2 – 3 minutes. Remove from heat. Let stand for 10 – 15 minutes.
2. Transfer mixture to a food processor. Add olives, basil, parsley, salt and pepper. Process, using an on/off motion, until coarsely chopped. Do not overprocess. Refrigerate for up to 4 days. May be frozen for up to 1 month. Serve with pita crisps, crackers or crostini.