Roasted Pepper and Caramelized Onion Dip

Ingredients

Us (Imperial)
Aus (Metric)

2 red bell peppers

3 tablespoons olive oil, divided

2 onions, cut into small dice

1 garlic clove, finely chopped

1 teaspoon fennel seeds

2 tablespoons red wine vinegar

2 teaspoons finely chopped fresh thyme

1 cup Greek yogurt

2 tablespoons coarsely chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

Fresh lemon juice

2 red capsicums

2 tablespoons olive oil, divided

2 onions, cut into small dice

1 garlic clove, finely chopped

1 teaspoon fennel seeds

1 1/2 tablespoons red wine vinegar

2 teaspoons finely chopped fresh thyme

1 cup Greek yogurt

1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

Fresh lemon juice

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The roasted pepper-onion mixture can be made up to 8 hours ahead, covered and refrigerated. Let stand at room temperature for 30 minutes before adding the yogurt and parsley.

Make-Ahead:

The roasted capsicum-onion mixture can be made up to 8 hours ahead, covered and refrigerated. Let stand at room temperature for 30 minutes before adding the yogurt and parsley.

Preheat the oven to 450°F

Lay the bell peppers on a small baking sheet and rub 1 tablespoon of the oil over the peppers. Roast the peppers, turning occasionally, for about 15 minutes, or until the skins blister and begin to char. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside until they are cool enough to handle. Peel and seed the peppers, and then cut them into a medium dice. Transfer the peppers to a large bowl.

Meanwhile, heat a large sauté pan over medium-high heat. Add the remaining 2 tablespoons oil, and when hot, add the onions. Cook, stirring occasionally, for about 10 minutes, or until they are very pale golden. Add the garlic and fennel seeds. Reduce the heat to medium and cook for about 8 minutes, or until the onions are golden brown. Add the vinegar and thyme and cook for about 1 minute, or until the vinegar has evaporated. Season the onion mixture to taste with salt and pepper. Stir the onion mixture into the diced roasted peppers and set aside to cool completely.

If necessary, pour off any excess liquid from the yogurt, and then stir the yogurt and parsley into the cooled roasted pepper-onion mixture. Season to taste with salt, black pepper, and lemon juice. Serve immediately.

Preheat the oven to 230°C.

Lay the capsicums on a small baking tray and rub 3 teaspoons of the oil over the capsicums. Roast the capsicums, turning occasionally, for about 15 minutes, or until the skins blister and begin to char. Transfer the capsicums to a large bowl, cover with plasticwrap, and set aside until they are cool enough to handle. Peel and seed the capsicums, and then cut them into a medium dice. Transfer the capsicums to a large bowl

Meanwhile, heat a large sauté pan over medium-high heat. Add the remaining oil, and when hot, add the onions. Cook, stirring occasionally, for about 10 minutes, or until they are very pale golden. Add the garlic and fennel seeds. Reduce the heat to medium and cook for about 8 minutes, or until the onions are golden brown. Add the vinegar and thyme and cook for about 1 minute, or until the vinegar has evaporated. Season the onion mixture to taste with salt and pepper. Stir the onion mixture into the diced roasted capsicums and set aside to cool completely.

If necessary, pour off any excess liquid from the yogurt, and then stir the yogurt and parsley into the cooled roasted capsicum-onion mixture. Season to taste with salt, black pepper, and lemon juice. Serve immediately.