This is very good, thank you! I agree with Nick D that you should roast the veggies for 20 minutes at 375. I used one red pepper and half of a yellow pepper, two zucchini squashes, farfalle, and mozzarella instead of parm, but otherwise stayed true to the ingredient list. I added capers to the finished product, which really complemented the tapenade nicely. I also added a little more cheese and tapenade than specified to really give the dish a zing. It tasted great! We'll be making this one again. Also, the leftovers are delicious served cold the next day, so make extra!
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This is very good, thank you! I agree with Nick D that you should roast the veggies for 20...