Prep
0-15 mins
Cook
0 MIN
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™ mayonnaise
450 g
Pack Sealord® calamari chips
1 1/2 tbsp
Oil
1 tsp
Crushed garlic
200 g
Button mushrooms, wiped
3-4
Courgettes, cut into 2cm chunks
Instructions
Step 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™ Mayonnaise .
Step 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.
Step 3
Combine oil and garlic in a small bowl, season with pepper. Place with 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.
Step 4
Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and roasted capsicum dip.