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.