Piperade

Serve as a chunky dip on crackers or arrange on crostini.

Piperade

Ingredients

Serves 6-8

3 Tbsp canola oil
1 red or white onion, peeled and finely sliced
2 red capsicums, deseeded and finely sliced
2 yellow capsicums, deseeded and finely sliced
2 tomatoes, skinned and roughly chopped
pinch salt
freshly ground black pepper, to taste
sprigs parsley, for garnish

Method

Heat oil in a heavy-based frying pan over a medium heat.
Add onion and stir fry until soft but not browned.
Add capsicums and tomatoes.
Cover pan, reduce heat and cook for 8-12 minutes or until mixture becomes a soft, thick purée.
Add salt and pepper and stir. Place in jars and store in the refrigerator.
Serve on crostini or crackers, garnished with sprigs of parsley.

Variation: add some dried chillies for a spicier version.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 293kj
Protein 1.1g
Total fat 5.3g
- saturated fat 0.6g
Carbohydrates 4.2g
- sugars 4.1g
Fibre 1.1g
Sodium 16.5mg

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