Last week I was looking for some inspiration on different toppings to include on Nairns Oatcakes (product review here!) and, with any luck, possibly toppings that included vegetables in a way children would enjoy….
I came across a delicious recipe from Martha Stewart for a roasted pepper dip but it had a few too many steps so I decided to just have a go at my own version, and surprised even myself at how simple it was!
I promise this is ridiculously easy, fun to make and you have a vegetable based dip for all to enjoy. As there are not many steps you will find it a good recipe to involve the little ones, and when I put this on a platter with some extra vegetables sticks my monkey’s could not resist (neither could I for that matter!).
Just jump over to my you-tube channel to see the video and all directions below!
3 Red peppers (capsicums)
1 Clove of garlic
2-3 Tb of extra virgin olive oil
1-2 Tb of red wine vinegar
Salt and pepper to season
1.Preheat the oven to 180 degrees. Line a tray with tin foil and put to one side.
2. Cut the peppers into quarters, remove the seeds and spread evenly on the tray. Cut the shallots and garlic finely and sprinkle on top of the peppers. Splash the oil and red wine vinegar on top. Season with salt and pepper.
3.Bake for 45-50 minutes just until the tops of the peppers start to brown. Remove the tray from the oven and allow to cool slightly.
4.Place all ingredients (including all oils) from the tray and place into a food processor. Blend for a couple of minutes until smooth (you can also leave a little bit chunky if this is how you like it!). Serve and enjoy!
xxx Julie Bhosale