Calamari Chips with Roast Capsicum Dip

Friends dropping in? Or need a tasty starter? This is sure to be a winner. Make the dip ahead of time and keep refrigerated until required makes entertaining easy.

Prep time:

15 Minutes

Cook time:

20 Minutes

Serves:

Serves 6

Ingredients

1 red capsicum, deseeded and cut into 4 equal pieces
1/4 tsp paprika
1 Tbsp fresh basil leaves
1/2 cup Heinz Seriously Good Lite Mayonnaise
400g box Sealord frozen Calamari Chips
1 1/2 Tbsp oil
1 tsp crushed garlic
200g button mushrooms, wiped
3-4 courgettes, cut into 2cm chunks

Method

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.