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READY IN 25 mins

Roasted Red Pepper Dressing

Read Reviews (5)

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

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Original recipe makes 4 cups Change Servings

2 red bell peppers
2 yellow bell peppers
3/4 cup red wine vinegar

1 cup extra virgin olive oil
1 teaspoon salt

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Directions

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.
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.
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.

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PREP 5 mins
COOK 15 mins
READY IN 25 mins

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The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or 2 peppers to get more of the pepper flavor. Additionally, I had to figure out on my own what temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I'll keep this recipe in my arsenal. Thanks!

—AnneM

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Mar 10, 2012

I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain, Mad Greens. This recipe is delicious, however, I added 1 tsp fresh ground black pepper, 1 tsp garlic powder, and too sweeten it a little, 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish, and I making my second batch now!

—katsurf14

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5 Ratings

Nov 11, 2009

loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful!

—littlekate

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Jan 06, 2010

I think the recipe is great. I always use it with my salad. But, I use a little bit more red wine vinegar (like 1 cup instead of 3/4 cup) and add some sugar (like 1Ts) to balance the acid. I will also put some minced garlic and oregano to make the taste stronger. Sarah, thank you for your recipe! Me and my family like it!

—yanyan_cheng

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Sep 18, 2011

Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica

—Colombiana

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Nutrition

Calories
138 kcal
7%

Carbohydrates
2.6 g
< 1%

Cholesterol
0 mg
0%

Fat
14.1 g
22%

Fiber
0.4 g
2%

Protein
0.3 g
< 1%

Sodium
146 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Red Pepper Dressing

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 138
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 146mg 6 %
** Potassium 75mg 2 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0.4g 2 %
Protein 0.3g < 1 %
Sugars 1g
** Vitamin A 10 %
** Vitamin C 77 %
** Calcium < 1 %
** Iron 1 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 4 %
** Magnesium 1 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.