Versatile Artichoke and Bell Pepper Tapenade (recipe on her blog!) from Robin Robertson’s Quick Fix Vegan cookbook. Really great flavors! I roasted the red bell pepper myself using the broil setting in our toaster oven. I also used the whole (or maybe they were halves) sun-dried tomatoes that are dried and that you re-hydrate in water, admittedly because they are much cheaper than the kind packed in oil! Served with a big salad (with a sparingly amount of blue cheese dressing which is not vegan but I couldn’t resist) and some garlic bread (the margarine spread also not vegan).