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
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.
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.
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.
Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and roasted capsicum dip.