Chris Dips




Serves: 4

Ingredients

3 large zucchini, cut into large pieces
1 large green capsicum, cut into thick strips
1 small red onion, cut into thin wedges
100g baby long green beans, trimmed
2 cloves garlic, crushed
2 tbsp olive oil
Salt and freshly ground black pepper to taste
2 tsp lemon zest, finely grated
¼ cup dry white wine
180g tub Chris’ Chunky Basil, Cashew & Parmesan Dip

Method

  1. Preheat the oven to 200C.
  2. Arrange the vegetables in a deep baking dish. Scatter with the garlic and drizzle with the oil. Season with salt, pepper and lemon zest. Roast for 20 minutes or until lightly golden and just tender.
  3. Remove from the oven and pour over the wine, cover with a lid or foil and cook for a further 8 minutes.
  4. Place the vegetables in a large bowl. Add ¾ of a tub of Chris’ Chunky Basil, Cashew & Parmesan Dip and gently toss. Dollop with the remaining dip.

 

Ideal to serve with chargrilled large field mushrooms or chicken pieces.


  • This dish can also be eaten cold. Cook without adding the dip. Allow to cool and then toss dip through – great for parties.

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