Roasted Bell Pepper Dressing Recipes

ROASTED RED PEPPER DRESSING

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.

ROASTED BELL PEPPER DRESSING

Steps:

• Pre-heat oven to 450 degrees.
• Spray baking sheet with oil and place washed bell peppers on the sheet.
• Bake peppers for 30 minutes, turning with tongs every 10 minutes.
• Pull baking sheet out of oven and check on the peppers to make sure the skin on all sides is charred. If the skin is not charred, cook in the oven for an additional 5 minutes.
• Once peppers are charred, pull out baking sheet and cover peppers with a bowl for about 20 minutes. This will "sweat" the peppers so that the skin is easily removable.
• Peel off the skin of the bell peppers, remove the stem and the seeds.
• Place bell peppers and all ingredients in a food processor and blend. If the dressing is too thick, add a few tablespoons of water.
• Store in the fridge for at least 2 hours before serving.

ROASTED BELL PEPPER DRESSING

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins.
• Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
• Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

ROASTED BELL PEPPER DRESSING

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Put the peppers cut-side down on the lined baking sheet and roast about 20 minutes, until the skins are browned. Let cool. When cool enough to handle, remove and discard the skins. Put the peppers, broth, cilantro, shallot, coriander, and cumin in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Roasted Bell Pepper Dressing will keep for 3 days.

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
• Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
• To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
• To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
• Enjoy!

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

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.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

ROASTED BELL PEPPER DRESSING

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray; place red bell peppers onto baking sheet.
• Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes.
• Remove skin, stem, and seeds from red bell peppers with a sharp knife.
• Combine roasted red peppers, water, vinegar, oil, honey, garlic, cilantro, basil, salt, and pepper in a food processor; blend until smooth.