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Eat the Rainbow: Red Roasted Pepper and Sundried Tomato Dip with Dough Balls

Welcome to Our Eat the Rainbow Series!

One of the things I love most about vegan food is the variety of colour. Fruit and veggies come in such a beautiful rainbow selection of colours that I thought I would pay homage to this in a seven part recipe series. Each week I shall work through the colours of the rainbow with a new recipe inspired by that colour.

Red : Vegan Roasted Red Pepper and Sundried Tomato Dip with Dough Balls


I honestly was spoilt for choice when it came to ideas for a red dish. Only last night was I tucking into a delicious red lentil bolognese and working my way through a punnet of strawberries. But after much thought I settled on this delicious roasted pepper and sundried tomatoes dip.


This dish makes for perfect sharing starter, especially with the bite sized dough balls. It would also be perfect for a party and is great served up with tortilla chips. With the fresh parsley and lemon juice, it is beautifully fresh tasting and perfect for the spring.

Vegan roasted red pepper and sundried tomato dipI hope you love this dish as much as I do. What are your favourite red foods and dishes?
Let us know in the comments below and on Twitter!

Check out all seven Rainborecipes HERE!
  • Servings: 2
  • Print

Vegan Roasted Red Pepper and Sundried Tomatoes Dip with Homemade Dough Balls

For the dip
  • 2 red bell peppers
  • 6 sundried tomatoes in oil, drained
  • 1 garlic clove, finely diced
  • 1 tbsp lemon juice
  • 1 tbsp parsley *
  • 1 tsp olive oil
  • salt and pepper
For the dough balls
  • 300g plain flour
  • 7g dried yeast
  • pinch of salt
  • 150ml warm water
  • 1 tbsp olive oil
  1. For the dough, mix together the flour, yeast and salt in a bowl. Add the warm water and olive oil. Stir and then mix by hand until it forms a smooth dough. **
  2. Knead the dough for 10 minutes and then leave to prove for 1 hour in a lightly oiled bowl until it has doubled in size.
  3. Take the dough and knead it briefly. Divide the dough up into small equal pieces and roll into balls. Place on a tray lined with greaseproof paper. Allow to prove for a further 30 minutes.
  4. Roast the peppers for 20 minutes at 190°C until the skin starts to blacken. Place in a bowl and place clingfilm on top and allow to rest for 5 minutes.
  5. Place the dough balls in the oven and bake for 15 minutes at 180°C or until golden brown and cooked through.
  6. Peel the skin off the peppers and deseed the pepper.
  7. Place the sundried tomatoes and the pepper into a food processor and lightly blitz until combined.
  8. Stir in the garlic, olive oil, lemon and parsley.

Serve and enjoy!

Ideally fresh parsley but feel free to used dried if you don’t have any fresh!
** Add a little extra water if too dry or extra flour if too wet. The dough should knead smoothly but shouldn’t feel sticky. 


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Vegan Roasted Red Pepper and Sundried Tomato Dip with Homemade Dough Balls


4 thoughts on “Eat the Rainbow: Red Roasted Pepper and Sundried Tomato Dip with Dough Balls

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