Recipes by Di Swann
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.