One of my favorite things is roasted red peppers. I find myself using them in a lot of different recipes. I was happy to find this recipe for roasted red pepper vinaigrette. Of course, the roasted red pepper flavor is delicious. But the vinegar gives it a little bite. The honey balances it all out. Sometimes we will have salad week for dinner and we will change up the salads and make a couple of dressings for the week. This dressing has become one of our favorites!
Simple. Yet Delicious.
Roasted red pepper vinaigrette is easy to make and you probably have all of the ingredients in your pantry. I used jarred roasted red peppers instead of roasting my own, but either will work. The nice thing about the jarred ones is that if you end up with any leftovers they do freeze well for uses in recipes like this dressing.
We like this dressing to be smooth. But you can adjust the consistency a bit by not running the food processor as long. Or run it longer. You might want to check it after a few seconds to see if it’s where you want it to be.
Also try my roasted garlic Dijon salad dressing.
Roasted Red Pepper Vinaigrette
Equipment
Ingredients
- 2 roasted red bell peppers jarred, drained well, chopped
- 1 clove garlic chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or more if you want it sweeter
- 3 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Place the peppers, garlic and vinegar into a food processor.
- With the processor on, drizzle in the honey and oil. Process until smooth.
- Stop and taste. Add salt and pepper as desired. Process a little longer.
- Serve.
Notes
Nutrition
Nutritional values are approximate.
