Homemade Roasted Red Pepper Vinaigrette
This Roasted Red Pepper Vinaigrette has become of my favorite homemade salad dressings. By using shelf-stable ingredients, it’s so simple to make, even at the last minute. I wonder why I don’t make it all the time.
You can take the time to roast a fresh red pepper, but I used the jarred version for my most recent vinaigrette. And guess what? It turned out delicious. But I do enjoy roasting fresh red peppers for this recipe and especially to add to my hummus.
I got the idea for Roasted Red Pepper Vinaigrette from a couple of great sites–LivingLou.com and the other from Eatingwell.com. It turned out to be an amazing combination of flavors to dress up my daily salad.
How to Roast a Red Pepper
- Roasting a red pepper is simple if you’re not using the jarred version.
- Preheat oven to 400 degrees.
- Place the whole peppers on a parchment paper-lined sheet pan.
- Place in the oven and ROAST for 30 to 40 minutes, until the skins are wrinkled and charred.
- Turn peppers a couple of times for even roasting.
- Remove pan from the oven.
- Cover pan tightly with aluminum foil.
- Let rest for 30 minutes until peppers are cool.
- Cut in half.
- Remove peels, seeds and membranes.
How to make Roasted Red Pepper Dressing
- Place roasted red pepper, garlic, olive oil, balsamic vinegar, smoked paprika, basil, salt, and pepper in a blender or food processor.
- Blend until mixture is smooth.
- Taste and adjust seasoning. I often stir in another 1 or 2 teaspoons of balsamic.
Some of my Other favorite salad dressings
Roasted Red Pepper Dressing
- 1 roasted red pepper or 1 cup jarred roasted red pepper, drained
- 2 cloves garlic minced
- 1/4 cup extra-virgin olive oil
- 3 Tablespoons balsamic vinegar
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon basil
- PLACE ingredients in a blender or food processor and BLEND until combined. TASTE.
- ADJUST seasoning (I often add another 1-2 teaspoons of balsamic).