Vegetable Tapenade

Made with vitamin C-rich peppers, metabolism-boosting hot sauce and omega-3 packed walnuts – this dip has the zing and flavor that is sure to satisfy. Use it as a vegan filling for stuffed mushrooms, a dip for seafood or as a spread for crostini.

1 tsp Extra virgin olive oil
1/3 cup Crimini mushrooms (finely diced)
1 1/3 cups Zucchini (finely diced)
4 tbsp Non-dairy mayonnaise
1 tsp Hot sauce
3 tsp Fresh parsley (chopped)
1/3 cup Red pepper (finely diced)
1/3 cup Yellow pepper (finely diced)
3 tbsp Onion (finely diced)
2/3 cup Sun-dried tomatoes (finely diced and not in oil pre-soak in warm water for 20 minutes)
1/2 cup 100% whole wheat bread crumbs
1/4 cup Walnuts (toasted and chopped)

In sauté pan add olive oil and sauté the diced mushrooms until slightly browned. Add zucchini and sauté about 2 minutes, until zucchini just becomes tender but still al dente.

Remove from pan, place in bowl and refrigerate until cool.

In a medium bowl, combine mayonnaise, hot sauce, parsley and mix together.

Add remaining ingredients except for bread crumbs and mix, then add the bread crumbs and walnuts mixing until all the ingredients are moistened.