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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
Author
:
sbaskitchen
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.