Roasted Red Pepper Vinaigrette

Name: Roasted Red Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Rating: 4.32 stars

22 Ratings
20 Reviews
4 Photos

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.

By Tonja

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Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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

Step 1

Preheat oven to 450 degrees F (230 degrees C).

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Step 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.
Step 3

Remove from oven and set aside to cool. Remove stems and skins.
Step 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; protein 1.6g 3% DV; carbohydrates 6.4g 2% DV; fat 22.4g 34% DV; cholesterol 3.2mg 1% DV; sodium 55.5mg 2% DV. Full Nutrition

Reviews (20)

Most helpful positive review

HEIDIBOO

01/25/2004

remove the vinegar and oil for a lovely red pepper sauce Read More

Helpful

(17)

Most helpful critical review

Sarah Stephan

07/08/2004

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. Read More

Helpful

(10)

22 Ratings

5 star values: 13
4 star values: 5
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

HEIDIBOO

01/25/2004

remove the vinegar and oil for a lovely red pepper sauce Read More

Helpful

(17)

MJSTERN101

01/25/2004

Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing. Read More

Helpful

(16)

naples34102

07/15/2010

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 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. Read More

Helpful

(16)

KRANEY

01/25/2005

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 olive oil). I cut the fat in half by reducing the olive oil to 1/4 cup (and thereby reducing the red wine vinegar to 1/8 cup so it wouldn't be overwhelming). I thought 3 cloves of garlic would be too much so I reduced them to 2. I added 1/8 tsp. salt and 1/16 tsp. pepper. I would make all these adjustments again - it turned out wonderfully! Thanks for the recipe! Read More

Helpful

(13)

Sarah Stephan

07/08/2004

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. Read More

Helpful

(10)

KBRANDING

07/10/2005

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 cheese grated parmesean kalamata olives and fresh chopped basil. Read More

Helpful

(8)

milk_an_honey

01/25/2004

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 hater"). I also used it instead of mayo on wrap sandwiches - just wonderful. Read More

Helpful

(8)

foodaholic

02/04/2007

great easy and flavorful dressing. Fresh roasted peppers are just that much better although you can used jarred. Great on pasta too like another reviewer said. Read More

Helpful

(4)

susan

05/06/2008

this is one of the best sauces ive ever tasted. i followed recipe exactly except i grilled the peppers. i used it on grilled fish and as a salad dressing. i am on southbeach diet so it fit right into plan. great recipe!! Read More

Helpful

(4)

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All Reviews for Roasted Red Pepper Vinaigrette

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Nutritional Information

Roasted Red Pepper Vinaigrette

Servings Per Recipe: 6
Calories: 230.1

% Daily Value *

protein: 3 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 34 %

saturated fat: 17 %

cholesterol: 1 %

vitamin a iu: 52 %

niacin equivalents: 9 %

vitamin b6: 18 %

vitamin c: 175 %

folate: 10 %

calcium: 3 %

iron: 3 %

magnesium: 4 %

potassium: 6 %

sodium: 2 %

thiamin: 6 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Roasted Red Pepper Vinaigrette

1 of 20

All Reviews

HEIDIBOO

01/25/2004

remove the vinegar and oil for a lovely red pepper sauce

Helpful

(17)

MJSTERN101

01/25/2004

Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.

Helpful

(16)

naples34102

07/15/2010

Helpful

(16)

KRANEY

01/25/2005

Helpful

(13)

Sarah Stephan

07/08/2004

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.

Helpful

(10)

KBRANDING

07/10/2005

Helpful

(8)

milk_an_honey

01/25/2004

Helpful

(8)

foodaholic

02/04/2007

great easy and flavorful dressing. Fresh roasted peppers are just that much better although you can used jarred. Great on pasta too like another reviewer said.

Helpful

(4)

susan

05/06/2008

Helpful

(4)

1 of 4 Roasted Red Pepper Vinaigrette

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3 of 4 Roasted Red Pepper Vinaigrette

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4 of 4 Roasted Red Pepper Vinaigrette

*~Lissa~*

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Roasted Red Pepper Vinaigrette

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Red Pepper Vinaigrette

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Roasted Red Pepper Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Red Pepper Vinaigrette