Roasted red pepper vinaigrette
is a simple dressing that is fresh and easy to make. I used my sister’s roasted tomato vinaigrette as the basis for this one. I just substituted roasted red peppers for the roasted tomatoes. I used red peppers in this recipe, but mini ones can be used in this roasted red pepper vinaigrette. There are times, I am not able to use all of my red peppers and they get wrinkled skin, so this is a great way to use them so I do not lose them. Often times, I will roast several with garlic cloves at once and keep them in the refrigerator and use as needed.
This homemade roasted red pepper vinaigrette, is so quick and easy.
Middle Eastern Dishes Roasted Red Pepper Vinaigrette
- 2 red peppers, seeds and stem removed
- 1 clove garlic
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 Tbs Dijon or spicy brown mustard
- 1 small shallot, chopped
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp kosher or sea salt
- 1/4 freshly ground black pepper
- First, cut the red peppers in half with the clove of garlic and place on a small baking sheet. Drizzle with a little olive oil, salt and pepper. Roast in a 425 degree oven for about 20 minutes. (If using mini peppers, roast for about 15 minutes.)
- While the red peppers and garlic are cooling, place the rest of the ingredients into a small bowl. Add the cooled peppers and garlic clove. Process with an immersion blender. Pulse to desired smoothness. Adjust the herbs to suite your tastes. Yield about 3/4 cup. Keep any leftovers in the refrigerator for up to 2 days.
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