Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • 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.n

  • 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.n

Nutrition Facts

138 calories; protein 0.3g; carbohydrates 2.6g; fat 14.1g; sodium 146.2mg. Full Nutrition
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