Smoked Red Pepper Dip with Grilled Crudite
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 145
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 18
- Sodium
- 363
- Total: 40 min
- Active: 40 min
Ingredients
2 large red bell peppers
1 bunch asparagus, trimmed
2 cups large button mushrooms, trimmed
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 bunch carrots, peeled and cut into 4-inch by 1/2-inch sticks
8 ounces feta, drained and chopped
1/4 cup Greek yogurt
2 teaspoons lemon juice
1/2 teaspoon smoked paprika
1 clove garlic, minced
Directions
Special equipment:
Outdoor grill or grill pan- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes.
- Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots.
- When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite.