I have talked about it before…… the “low histamine dip” dilemma….. So if you are like me and love a good dip, then keep reading! This Roasted Zucchini and Bell Pepper Dip is soooo goood o/
Veggie sticks (or some version of chips, when I feel like being unhealthy ;o)) with dip is my ultimate favorite snack. When I first started on this histamine friendly/low histamine adventure and realized I couldn’t eat hummus, guacamole, salsa or dill dip anymore, my world fell a part for a minute there! But, after a while I got some inspiration from a lot of amazing people out there and I now have a bunch of different low histamine dips to choose from.
The inspiration for this dip came from Instagram. I follow a number of people on Instagram, and a lot of them have histamine issues or other food intolerance’s/allergies. And I’m in awe of all of the beautiful and creative dishes, people come up with. The inspiration for this “Roasted Zucchini and Bell Pepper Dip” comes from a post by Fiona Long, otherwise know as “lowhistaminelearning” on Instagram. My version is a bit simplified compared to hers, but non the less yummy 😉 I have been following Fiona since the very beginning of my Instagram journey, and I find her posts very inspirational. If you are dealing with Candida issues on top of your Histamine issues, she is definitely worth a follow 🙂
This is a quite simple and straight forward recipe. I’m all about quick and simple these days, since I’m still recovering from surgery (I have about one month to go now of the official 3 months recovery period). This dip recipe is definitely simple, but not so quick though. But the majority of the time it takes to make it, is in the oven. So the time you have to spend standing in the kitchen is quite short. All you need to do is to clean the zucchini (green or yellow, the choice is yours), and chop it into about one cm thick slices. Peel the garlic and onion and cut the onion into quarters (or eights if you have a big onion). Place the zucchini, onion and garlic in an oven tray a toss with a bit of (extra virgin) olive oil and some (sea) salt. Wash the outside of the yellow bell pepper and place it in a preheated oven on a roaster above the oven tray with zucchini and onion mix (see picture above).
Roast the veggies in the oven for about 30 minutes at 180 °C (360 °F). Let the roasted veggies cool till the yellow bell pepper is cool enough to handle. I always place it in a bowl with a lid, to cool down. This helps the skin loosen even more, making it easier to peel off. Once the yellow bell pepper is cool enough to handle, peel off the skin, and discard the stem and the seeds. Puree all of the roasted vegetables together, salt to taste. And you are ready to enjoy 🙂 If you want the dip to be completely cold, place it in the refrigerator until it has reached the desired temperature.
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Delicious Histamine friendly dip o/
Ingredients
- 1 zucchini (yellow or green)
- 1 yellow bell pepper
- 1 white onion
- 1–2 cloves of garlic (more if you are a serious garlic lover)
- 1 tsp of (extra virgin) olive oil
- (sea) salt to taste
Instructions
- Preheat your oven to 180 °C (360 °F)
- Clean the zucchini (green or yellow, the choice is yours), and chop it into about one cm thick slices. Peel the garlic and onion and cut the onion into quarters (or eights if you have a big onion).
- Place the zucchini, onion and garlic in an oven tray a toss with one tsp of (extra virgin) olive oil and a bit of (sea) salt. Place the oven tray in the middle of the oven.
- Wash the outside of the yellow bell pepper and place it in a preheated oven on a roaster above the oven tray with zucchini and onion mix. So that if it leeks, the juices will drip into the tray with the zucchini and onion mix.
- Roast the veggies in the oven for about 30 minutes at 180 °C (360 °F).
- Let the roasted veggies cool till the yellow bell pepper is cool enough to handle. I always place it in a bowl with a lid, to cool down. This helps the skin loosen even more, making it easier to peel off.
- Once the yellow bell pepper is cool enough to handle, peel off the skin, and discard the stem and the seeds.
- Puree all of the roasted vegetables together, salt to taste. And you are ready to enjoy 🙂 Note: If you want the dip to be completely cold, place it in the refrigerator until it has reached the desired temperature.
