Roasted Red Pepper Vinaigrette

    45 mins

    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.

    28 people made this

    Serves: 6 

    • 3 large red bell peppers
    • 120 ml olive oil
    • 60 ml red wine vinegar
    • 2 tablespoons mayonnaise
    • 2 tablespoons grated Parmesan cheese
    • 3 cloves crushed garlic
    • 1/2 teaspoon dried basil
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    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.

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    Reviews and ratings
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    Reviews in English (25)


    remove the vinegar and oil for a lovely red pepper sauce  -  15 Aug 2001  (Review from Allrecipes US | Canada)


    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 versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary.  -  13 Jul 2010  (Review from Allrecipes US | Canada)


    Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.  -  19 Jan 2003  (Review from Allrecipes US | Canada)