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My review
Roasted Red Pepper Vinaigrette
Tonja
"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."
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Ingredients
45 m servings 230Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Remove from oven and set aside to cool. Remove stems and skins.
- 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
Read all reviews 2022 Ratings
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Most helpful positive review
8/15/2001
remove the vinegar and oil for a lovely red pepper sauce
Most helpful critical review
6/14/2004
This was an okay dressing. It was very thick and glumpy, way too garlicky and needed to be sweetened up. Probably wont make this again.
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Newest
7/13/2010
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 ver...
1/19/2003
Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.
1/25/2005
Top notch!! I never roasted bell peppers before, so I wasn't sure how to prepare them before roasting (cut in half? seeded?). Just put the whole pepper in the oven (i.e., after rubbing on the ...
6/14/2004
This was an okay dressing. It was very thick and glumpy, way too garlicky and needed to be sweetened up. Probably wont make this again.
7/10/2005
Very good dressing. I used it as my dressing for a pasta salad. I added a little more mayo and tossed the dressing with pasta, chopped roasted pepper, grilled asparagus, fresh mozzarella chees...
8/20/2003
This dressing is fabulous. It was super simple. It looks, smells and tastes wonderful, slightly sharp and tangy. I took it to a potluck and received several compliments (1 from a "red pepper h...
11/11/2010
This was a great starter recipe for me! My favorite version is with Balsamic vinegar instead of the wine vinegar, and i didnt put any mayo in. All blended together with some olive oil, salt and ...