roasted pepper dip

We are at an important junction in our life… we have decided to leave the busy city in favor of a peaceful island. While the pros and cons are a matter of huge discussions, I can tell you some things that are true no matter which way you look at them.

The direct connection with nature is the most calming and fulfilling aspect of island life and really balances your mind. For example rain is no longer viewed as something that will create traffic, ruin your designer shoes or make life on your scooter hell, but rather a godsend gift that will water the plants and vegetables you are growing, soften the soil and fill the water tank. Not to mention the amazing smell that fills the air after a storm. Another aspect is that you are a part of your food’s long jurney way before it gets to the shop. The hard work it takes to grow vegetables without any chemicals or machines. Makes you think what do they really put into the ones they sell so cheap…….?

Our neighbour grows a lot of produce and the other day he brought us a basket filled with the most cute and colorful bell peppers… normal, natural sized, not the melon sized things they try to pass for peppers at some shops. I wanted to use all of the basket before they went bad but there is a limit to how many peppers you can eat raw in a salad, so I made this dip and I guarantee you can eat it all easily and wonder how a kilo of peppers went into you so effortlessly.

- mel

Ingredients:
- 1kg assorted bell peppers
( red/orange/yellow…more red=stronger more yellow=sweeter) avoid green
- 1 onion
- 1 garlic clove
- 200gr feta cheese (fage)
- 150gr ground walnuts
- 4 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tsp sugar
- 1 tsp thyme
- salt and pepper

Directions:
1. Chop the onion and peppers roughly and place in a mixing bowl. Add sugar, garlic, oil, balsamic and thyme and mix well. Let it marinate at room temperature for about 30 minutes.
2. Place the pepper mix in a baking dish that can hold everything in one layer. (use two if needed) Roast at 220C for about 40-50 minutes. Once they look roasted and slightly charred at places, remove and allow to cool.
3. Crumble the feta cheese and mix it with the walnuts and the roasted vegetables in a food processor, pulsate till smooth & then transfer into your favorite serving bowl. Make sure to use the oil from the baking dish as it’s packed with peppery aroma.
4. Serve at room temperature with chips, pita bread or even chicken nuggets.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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