“This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.” - by Sarah Agrella
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 138 cal
- 7%
- Fat
- 14.1 g
- 22%
- Carbs
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 a..." See morend 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!"
katsurf14
"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 ..." See moretsp 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!"
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