Red Pepper Vinaigrette For Roasted Vegetables Recipes

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VINEGAR ROASTED VEGETABLES



Vinegar Roasted Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 cups

Number Of Ingredients 8

1 1/2 cups whole white mushrooms
1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
  • Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
  • Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

ROASTED RED PEPPER DRESSING



Roasted Red Pepper Dressing image

This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.

Provided by Sarah Agrella

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 5

2 red bell peppers
2 yellow bell peppers
¾ cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE



Sarasota's Roasted Red Pepper Vinaigrette image

Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.

Provided by SarasotaCook

Categories     Salad Dressings

Time 10m

Yield 1 Salad dressing, 4 serving(s)

Number Of Ingredients 9

1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
1 1/2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
1 teaspoon garlic, minced
2 tablespoons shallots, minced
4 tablespoons olive oil
1 teaspoon honey
1 pinch red pepper flakes (optional)
salt
pepper

Steps:

  • Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6

RED PEPPER VINAIGRETTE



Red Pepper Vinaigrette image

This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!

Provided by Happy Harry 2

Categories     Peppers

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons onions, chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 roasted red pepper
1 pinch rosemary
1 pinch thyme

Steps:

  • Combine all ingredients in a blender.
  • Blend until thoroughly mixed.

RED PEPPER BALSAMIC VINAIGRETTE



Red Pepper Balsamic Vinaigrette image

A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.

Provided by Molly O'Neill

Categories     easy, condiments, salads and dressings

Time 2m

Yield 1 cup

Number Of Ingredients 6

1 cup red pepper juice (see recipe)
1 teaspoon balsamic vinegar
1/2 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 4 grams

RED PEPPER WITH TARRAGON VINAIGRETTE



Red Pepper With Tarragon Vinaigrette image

Provided by Moira Hodgson

Categories     condiments

Time 25m

Yield 1 cup

Number Of Ingredients 7

2 shallots
1 clove garlic
1 red pepper
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil
Approximately 1/4 cup red wine vinegar (to taste)
Course salt and freshly ground pepper to taste

Steps:

  • Mince the shallots and the garlic and place in a bowl.
  • Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
  • Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 68 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 550 milligrams, Sugar 7 grams

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