Roasted Red Pepper Dip
6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
In just two simple steps, you have a delicious vegan treat! For more <a hred="http://www.marthastewart.com/1005903/cook-6-26-13">healthy dinner recipes</a> be sure to check out <a href="http://www.marthastewart.com">MarthaStewart.com</a>!