Roasted Red Pepper Dressing recipe

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Ingredients

2 red bell peppers
2 yellow bell peppers
¾ cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt

Nutrition Info

137.8 calories
carbohydrate: 2.6 g
cholesterol: : -
fat: 14.1 g
fiber: 0.4 g
protein: 0.3 g
saturatedFat: 2 g
servingSize: -
sodium: 146.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

  2. Cut the peppers in half from top to bottom, remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.

  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt, process until smooth.

Recipe Yield

4 cups

Recipe Note

This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.

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