Roasted Red Pepper Dressing

    (7)
    20 mins

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


    5 people made this

    Ingredients
    Serves: 16 

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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (7)

    Reviews in English (6)

    by
    8

    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 pepper, 1 tsp garlic powder, and too sweeten it a little, 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish, and I making my second batch now!  -  10 Mar 2012  (Review from Allrecipes US | Canada)

    by
    7

    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 temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I'll keep this recipe in my arsenal. Thanks!  -  19 Apr 2009  (Review from Allrecipes US | Canada)

    by
    4

    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 will also put some minced garlic and oregano to make the taste stronger. Sarah, thank you for your recipe! Me and my family like it!  -  05 Jan 2010  (Review from Allrecipes US | Canada)

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