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Roasted Red Pepper Dressing

By: Sarah Agrella  
"This is a sweet and tangy dressing that can be used on salads, meats, and grilled vegetables."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 116 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 3/4 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 teaspoon salt

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 138 | Total Fat: 14.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by littlekate 
loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by AnneM 
The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or... MORE

 
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