Roasted Red Capsicum Dip
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
- 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
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.
Before you puree the veg, set a little aside to use as a garnish, it looks wonderful.