Roasted Red Pepper Vinaigrette Recipe -
Roasted Red Pepper Vinaigrette Recipe
  • READY IN 45 mins

Roasted Red Pepper Vinaigrette

Recipe by  

"This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.
  3. Remove from oven and set aside to cool. Remove stems and skins.
  4. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

remove the vinegar and oil for a lovely red pepper sauce

Most Helpful Critical Review
Jul 08, 2004

This was an okay dressing. It was very thick and glumpy, way too garlicky and needed to be sweetened up. Probably wont make this again.


20 Ratings

Jul 15, 2010

This is one of those recipes that you just know is going to be good as you're making it! Just excellent - beautiful, brilliant color, bold roasted red pepper flavor. I imagine this has such versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary.

Jan 25, 2004

Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.

Jan 25, 2005

Top notch!! I never roasted bell peppers before, so I wasn't sure how to prepare them before roasting (cut in half? seeded?). Just put the whole pepper in the oven (i.e., after rubbing on the olive oil). I cut the fat in half by reducing the olive oil to 1/4 cup (and thereby reducing the red wine vinegar to 1/8 cup so it wouldn't be overwhelming). I thought 3 cloves of garlic would be too much, so I reduced them to 2. I added 1/8 tsp. salt, and 1/16 tsp. pepper. I would make all these adjustments again - it turned out wonderfully! Thanks for the recipe!

Jul 10, 2005

Very good dressing. I used it as my dressing for a pasta salad. I added a little more mayo and tossed the dressing with pasta, chopped roasted pepper, grilled asparagus, fresh mozzarella cheese, grated parmesean, kalamata olives and fresh chopped basil.

Jan 25, 2004

This dressing is fabulous. It was super simple. It looks, smells and tastes wonderful, slightly sharp and tangy. I took it to a potluck and received several compliments (1 from a "red pepper hater"). I also used it instead of mayo on wrap sandwiches - just wonderful.

Nov 12, 2010

This was a great starter recipe for me! My favorite version is with Balsamic vinegar instead of the wine vinegar, and i didnt put any mayo in. All blended together with some olive oil, salt and pepper, Parmesan cheese and red peppers YUMMY!!!


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

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

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