Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

"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

45 m servings 230 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

remove the vinegar and oil for a lovely red pepper sauce

Most helpful critical review

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.

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Newest

remove the vinegar and oil for a lovely red pepper sauce

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 ver...

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

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 ...

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.

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 chees...

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 h...

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 ...

this is one of the best sauces ive ever tasted. i followed recipe exactly except i grilled the peppers. i used it on grilled fish and as a salad dressing. i am on southbeach diet so it fit right...

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