2 red bell peppers
3 tablespoons olive oil, divided
2 onions, small dice
1 clove garlic, chopped fine
1 teaspoon fennel seeds
2 tablespoons red wine vinegar
2 teaspoons fresh thyme, chopped fine
1 cup Greek yogurt
2 tablespoons fresh flat leaf parsley, chopped rough
Lemon juice to taste
Preheat the oven to 450F.
Lay the peppers on a small roasting tray and drizzle 1 tablespoon of the olive oil over the peppers, rubbing to ensure that they are evenly covered.
Roast the peppers in the oven turning occasionally for 15 to 20 minutes, or until the skins have blistered and lightly begin to char.
Remove the peppers from the roasting tray to a large mixing bowl and cover with cling film to allow the steam to loosen the capsicums’ skin.
While the peppers are roasting, heat a large saute pan over medium high heat.
Drizzle the remaining 2 tablespoons of oil into the pan and allow to get hot, then add all of the onions.
Stir occasionally to prevent sticking and to allow for even cooking.
The onions will take about 10 minutes before they start coloring, once they begin to take on a light brown color, add the garlic and the fennel seeds.
Reduce heat to medium, and continue cooking for 5 to 10 minutes or until the onions are light golden brown.
Add the vinegar and the thyme and cook until the vinegar has evaporated.
Season the onion mixture with salt and pepper and allow to cool completely.
Once the peppers have cooled enough to handle, remove them from the bowl and carefully peel away the skin from the flesh of the peppers.
Discard the skin and the seeds and cut the capsicum into a medium dice and cool completely. Once the onion mixture and the peppers have cooled, mix them in a large bowl with the yogurt and parsley.
If necessary, strain any excess liquid from the yogurt before mixing with the peppers and onions.
Season to taste with salt, pepper, and lemon juice and refrigerate until serving.
Serve with pita chips or vegetables.