20
2013
Listed in: Appetizers & Hors D'oeuvres
Recipe Yield: 12 | Prep Time: 15 | Cook Time: 15
6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt
Red-wine vinegar
STEP 1
Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10
minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and
seed peppers.
STEP 2
Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine.
Season with salt and vinegar.
In just two simple steps, you have a delicious vegan treat! For more healthy dinner recipes be sure to check out MarthaStewart.com! - See more at: http://vegweb.com/recipes/roasted-red-pepper-dip#sthash.G9aemLYc.dpuf
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Curried Chutney Dip Chili Con Queso Artichoke Dip Garlic and Lime Chicken Drumettess with Chipotle Dipping Sauce
Jump to Category:Recipe Links:
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Conversion Tools: Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Curried Chutney Dip Chili Con Queso Artichoke Dip Garlic and Lime Chicken Drumettess with Chipotle Dipping Sauce
Recipe Cloud Tags:- teaspoons
- drained
- rinsed
- coarsely
- processor
- golden
- turning
- olive
- tablespoons
- fresh
- plastic
- healthy
- enough
- heatproof
- vinegar
- peppers
- season
- coarse
- charred
- chopped
