No 5 Lorenzo Evoo 500 Ml

Recipe to try

Mushroom & Roasted Pepper Roasted Vegetable Dip with No 5 Lorenzo Evoo

Serves: 4

Ingredients

• 2 tablespoons No 5 Lorenzo Evoo
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups sliced mushrooms
• 2 cups drained roasted red peppers, sliced
• 1 tablespoon neutral cooking oil
• ½ cup thick plain yogurt
• 2 tablespoons tahini
• Pita wedges, for serving

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add sliced mushrooms and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Let the cooked vegetables cool until just warm. Blend with the yogurt, tahini and seasoning mixture until mostly smooth. Spoon into a bowl and serve with pita wedges.