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Roasted Red Pepper Vinaigrette Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 450 degrees F (230 degrees C).
  • 2Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.
  • 3Remove from oven and set aside to cool. Remove stems and skins.
  • 4Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
Ingredients
  • 6 servings
  • 230 cals
  • 3 large red bell peppers
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 3 cloves crushed garlic
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    230
    12%
  • Fat:
    22.4
    34%
  • Carbs:
    6.4
    2%
  • Protein:
    1.6
    3%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

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