Roasted Red Pepper Dressing

4.4
(8)
6 Reviews
3 Photos

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

Submitted by Sarah Agrella
Published on June 8, 2018
3
Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
16
Yield:
4 cups
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 red bell peppers

  • 2 yellow bell peppers

  • ¾ 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.

Nutrition Facts (per serving)

138 Calories
14g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 138
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 146mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g 1%
Vitamin C 46mg 51%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 75mg 2%

* 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.