This versatile dip of roasted red peppers, raisins, and
capers can be spread onto grilled flatbread, used as a sandwich
condiment, or spooned over grilled vegan chicken.
Total Time 30 minutes
Yield Makes 3 cups
6 large red bell peppers
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
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.
2. Pulse peppers in a food processor until coarsely chopped. Add
raisins, oil, capers, and oregano. Pulse to combine. Season with
salt and vinegar.
Cook's Note: Dip can be refrigerated for
up to 1 day.
Your question and comments are welcome