Roasted Garlic And Bell Pepper Dressing Recipes

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ROASTED RED PEPPERS WITH RICH GARLIC DRESSING



Roasted Red Peppers With Rich Garlic Dressing image

If you love garlic this one's for you. I love it on roasted red peppers with some french bread. This comes from The Complete Guide to Nutritional Health.

Provided by CountryMama

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 red peppers
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 garlic cloves, crushed
salt and pepper, to taste
1/2 cup olive oil, approximately

Steps:

  • To roast peppers:.
  • Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
  • Dressing:.
  • Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
  • Add more oil, still a little at a time, until desired taste is acquired.
  • Serve over roasted red peppers.

Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 2.6, Sodium 31.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7.1, Protein 1.3

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

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