This vinaigrette is sweet and tart and goes well with grilled vegetables, meats, and salads.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- ¾ cup red wine vinegar
- 1 cup extra virgin olive oil
- 1 teaspoon salt
Instructions
- 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.
- 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.
- 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.
Reviews
Super easy to make, with a nice fresh flavor. I would suggest adding a little of your favorite seasonings to accentuate the flavor.
I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain, Mad Greens. This recipe is delicious, however, I added 1 tsp fresh ground black pepper, 1 tsp garlic powder, and too sweeten it a little, 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish, and I making my second batch now!
Delicious! Fast and easy. Very tasty. Thanks for publish it. Monica
I think the recipe is great. I always use it with my salad. But, I use a little bit more red wine vinegar (like 1 cup instead of 3/4 cup) and add some sugar (like 1Ts) to balance the acid. I will also put some minced garlic and oregano to make the taste stronger. Sarah, thank you for your recipe! Me and my family like it!
loved it! I used it for dipping veggies, salad dressing, and pasta sauce. so wonderful!
The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or 2 peppers to get more of the pepper flavor. Additionally, I had to figure out on my own what temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I’ll keep this recipe in my arsenal. Thanks!