There is almost always a jar of tapenade in the refrigerator, just as there should be one in yours. It is like a magic wand in the kitchen, able to take disparate ingredients and turn them into a trip to far off lands. To get the right kind of sear on this dish, you want to use your biggest pan, like a 14-incher. If the vegetables are too close they will just steam and get mushy, so if you do not have a big pan, do this in a couple pans or batches.
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You can make this using store bought tapenade or you can go ahead and make your own if you like. It is fairly easy, keeps a long time, and is a very versatile treasure to have in the refrigerator. Use it for everything from a sandwich smear to marinade for meat and fish, as a pizza topper or for quick starters on crostini with tuna or a bit of cheese.
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