Roasted Red Pepper Vinaigrette

4.3
(22)

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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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 large red bell peppers

  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • 2 tablespoons mayonnaise

  • 2 tablespoons grated Parmesan cheese

  • 3 cloves crushed garlic

  • ½ teaspoon dried basil

  • salt and pepper to taste

Directions

  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.

Nutrition Facts (per serving)

230 Calories
22g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 230
% Daily Value *
Total Fat 22g 29%
Saturated Fat 3g 17%
Cholesterol 3mg 1%
Sodium 56mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 2g
Vitamin C 105mg 527%
Calcium 30mg 2%
Iron 1mg 3%
Potassium 197mg 4%

* 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.