Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

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About this recipe: This is a sweet and tangy dressing that can be used on salads, meats, and grilled vegetables.

Sarah Agrella

Serves: 16 

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 180 ml red wine vinegar
  • 235 ml extra virgin olive oil
  • 1 teaspoon salt

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  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.

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