Breville BOV650XL manual Roasted RED Bell PEPPER, Spinach and Broccoli DIP, Vegetable Strata

RECIPES

ROASTED RED BELL PEPPER, SPINACH AND BROCCOLI DIP

Function: BROIL AND BAKE

Yield: 4 cups

¼cup (60 ml) cooked spinach, excess water removed

1 cup (250 ml) cooked bite-sized broccoli florets

1 red bell pepper

1 garlic clove, crushed

¼cup (60 ml) freshly grated Parmesan cheese

¾cup (180 ml) mayonnaise

¾cup (180 ml) shredded mozzarella

Roasting the Red Pepper

1.Slice the red bell pepper in 4 pieces. Remove the seeds and the stem. Flatten each piece and place skin side up onto the Breville enamel baking pan.

2.Set the wire rack in the top rack height position. Turn the FUNCTION dial to BROIL, set TEMPERATURE to HI and set the TIMER to 12 minutes. Press the START/CANCEL button to activate.

3.Broil the pepper until the skin is blackened.

4.Remove the pepper from the oven. As it cools, the skin will loosen from the flesh.

5.When cool enough to handle, peel away the skin. Chop the pepper in small dices.

The Dip

1.In a medium sized bowl, fold together all the ingredients.

2.Turn the dip into a 4-cup (1 liter) capacity baking dish, or divide the dip into two 2-cup (500 ml) baking dishes.

3.Position the wire rack at the bottom rack height position. Turn the FUNCTION

dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 25 minutes. Press the START/CANCEL button to activate.

4.Bake the dip until it bubbles and is completed heated through.

TIP: Serve the dip with Pita Chips. The recipe can be found on page 49.

RECIPES

VEGETABLE STRATA

Function: BROIL, BAKE

Yield: 6

30 g (1 oz) asparagus, chopped

1 tablespoon (15 ml) olive oil pinch salt

1 red bell pepper

1 yellow bell pepper

1 medium onion, diced

4 eggs

1 cup (250 ml) milk

5 cups (1.2 liters) French stick cut into ½ inch (1.25 cm) cubes

1 cup (250 ml) shredded white cheddar

2 tablespoons (30 ml) freshly chopped basil

Roasting the Red and Yellow Peppers

1.Slice the red and yellow peppers in

4 pieces each. Remove the seeds and the stem. Flatten each piece and place skin side up onto the Breville enamel baking pan.

2.Set the wire rack at the top rack height position. Turn the FUNCTION dial to BROIL. Set the TEMPERATURE to HI and set the TIME to 12 minutes. Press the START/CANCEL button to activate.

3.Broil the peppers until the skin is blackened.

4.Remove the peppers from the oven. As it cools, the skin will loosen from its flesh.

5.When cool enough to handle, peel away the skin. Chop the pepper in small dices.

Roasting the Asparagus and Onion

1.Using the Breville enamel baking pan, toss onion and asparagus with the olive oil and season with salt. Position the wire rack at the bottom rack height position. Set the FUNCTION dial to ROAST. Set the TEMPERATURE to 400˚F (205˚C) and the TIME to

5 minutes. Roast until softened.

2.In a medium bowl, beat the eggs, milk and basil. Stir in the shredded cheese. Add the cubed bread, onion, asparagus and roasted peppers.

3.Turn out into a buttered 11" x 7" x 2"

(28 cm x 19 cm x 6 cm) baking dish. Set aside for 20 minutes to allow the bread to soak up the liquid.

4.Position the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 40 minutes. Press the START/CANCEL button to activate.

5.Bake until set.

NOTE:

A strata is a savory bread pudding that can be enjoyed for breakfast or brunch.

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