
Roasted Red Capsicum Dip
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
I've made this dip for the Shakespeare Festival banquet twice - the second time it was requested!
Category:
Antipasto, Dips, Starters
Style:
Gluten Free, Vegan, Vegetarian
Keyword:
Bell Pepper, Capsicum, Gluten Free, Vegan, Vegetarian
Ingredients
- 4 red peppers
- 2 large red onions
- 3 cloves garlic peeled
- 2 tbsp olive oil
- 2 tbsp capers
- 4 tbsp balsamic vinegar
- 1 red chilli
- Sea salt
- Black pepper
- Smoked Paprika
Instructions
-
Preheat the oven to 200˚C.
-
Line a large baking tray with baking paper and set aside.
-
Wash the peppers, cut them into quarters, remove the seeds and then cut into into strips.
-
Peel the onions and slice.
-
Put the capsicum, onion and garlic onto the prepared tray and toss with remaining ingredients.
-
Bake 30-45 minutes, tossing two to three times throughout the cooking, until the edges of the peppers start to char a little.
-
Remove from oven and set aside to cool a little.
-
Put all ingredients – including the oil from the pan – into a food processor.
-
Blend until totally smooth.
-
Adjust seasoning, if necessary.
Notes
Before you puree the veg, set a little aside to use as a garnish, it looks wonderful.