Roasted Red Pepper Vinaigrette Recipe

Recipe By Slurrp

Roasted Red Pepper Vinaigrette is a tangy and flavorful dressing made with roasted red peppers, garlic, olive oil, vinegar, and spices. It adds a burst of flavor to salads, grilled vegetables, or as a marinade for chicken or fish. The roasted red peppers give the vinaigrette a smoky and slightly sweet taste, while the garlic adds a hint of pungency. This versatile dressing is easy to make and can be stored in the refrigerator for up to a week.

4.6
22 Rating -
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Vegdiet
10minstotal
10m.total
Roasted Red Pepper Vinaigrette
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ingredients serve

Ingredients for Roasted Red Pepper Vinaigrette Recipe

  • 1/4 Red Bell Peppers
  • 1/4 cloves Cloves Of Garlic
  • 0.03 cup Olive Oil
  • 1/4 tablespoon Red Wine Vinegar
  • As required Salt And Pepper To Taste
  • as required Optional: Additional Spices Or Herbs Of Your Choice

Directions: Roasted Red Pepper Vinaigrette Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Place the whole red peppers on the baking sheet and roast them in the oven for about 30-40 minutes, or until the skins are charred and blistered.
  • STEP 3.Remove the peppers from the oven and let them cool slightly. Then, peel off the charred skins and remove the seeds and stems.
  • STEP 4.In a blender or food processor, combine the roasted red peppers, garlic, olive oil, vinegar, salt, pepper, and any additional spices or herbs of your choice.
  • STEP 5.Blend until smooth and creamy. Taste and adjust the seasoning if needed.
  • STEP 6.Transfer the vinaigrette to a jar or bottle and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 7.Serve the Roasted Red Pepper Vinaigrette over salads, grilled vegetables, or use it as a marinade for chicken or fish.
  • STEP 8.Store any leftover vinaigrette in the refrigerator for up to a week.

Cooking Tips

  • You can use jarred roasted red peppers instead of roasting them yourself to save time.
  • Add a pinch of sugar or honey to balance the acidity of the vinaigrette if desired.
  • Feel free to customize the vinaigrette by adding herbs like basil, parsley, or cilantro, or spices like paprika or cayenne pepper.

Storage and Serving

  • Store the Roasted Red Pepper Vinaigrette in a sealed jar or bottle in the refrigerator.
  • Before serving, give the vinaigrette a good shake to mix the ingredients.
  • Drizzle the vinaigrette over salads, grilled vegetables, or use it as a marinade for chicken or fish.
Nutrition
value
119
calories per serving
9 g Fat2 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    1mg
  • Vitamin A
    303mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    55mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp