Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

Sarah Agrella 1

"This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables."
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25 m servings 138 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

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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  • Prep

  • Cook

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  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.



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 pepp...

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 tempera...

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 wil...

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

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

Super easy to make, with a nice fresh flavor. I would suggest adding a little of your favorite seasonings to accentuate the flavor.