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  • 1 red capsicum, deseeded and cut into 4 equal pieces
  • ¼ tsp paprika
  • 1 Tbsp fresh basil leaves
  • ½ cup HEINZ [SERIOUSLY] GOOD™ Lite Mayonnaise
  • 400g box Sealord frozen Calamari Chips
  • 1 ½ Tbsp oil
  • 1 tsp crushed garlic
  • 200g button mushrooms, wiped
  • 3-4 courgettes, cut into 2cm chunks


1. Place capsicum skin side up on a foil-lined oven tray. Cook under a preheated grill at 220°C until browned. Cool and peel off the skin. Place capsicum in a food processor with paprika and basil process until almost smooth. Alternatively chop finely. Stir into the HEINZ [SERIOUSLY] GOOD™ Lite Mayonnaise.

2. Place the frozen Sealord Calamari Chips in a single layer on a baking paper-lined oven tray. Bake at 200°C for 8 minutes, turning once after 4 minutes, cook until hot, golden and crunchy.

3. Combine oil and garlic in a small bowl, season with pepper. Place the prepared vegetables on a second baking paper-lined oven tray, brush with garlic oil. Cook on the oven shelf below the Calamari Chips for 6-8 minutes or until hot and tender.

4. Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and Roasted Capsicum Dip.

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