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
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Chili Con Queso Garlic and Lime Chicken Drumettess with Chipotle Dipping Sauce Artichoke Dip Curried Chutney Dip
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Chili Con Queso Garlic and Lime Chicken Drumettess with Chipotle Dipping Sauce Artichoke Dip Curried Chutney Dip
Recipe Cloud Tags:- tablespoons
- processor
- drained
- peppers
- delicious
- coarse
- teaspoons
- heatproof
- dinner
- charred
- coarsely
- chopped
- plastic
- transfer
- olive
- turning
- rinsed
- vinegar
- recipes
- golden
