Sarasotas Roasted Red Pepper Vinaigrette Recipes
RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
- To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.
ROASTED RED PEPPER VINAIGRETTE
This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week.
Provided by Tonja
Categories Vinaigrette Dressing
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).n
- Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.n
- Remove from oven and set aside to cool. Remove stems and skins.n
- Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.n
Nutrition Facts : Calories 230.1 calories, Carbohydrate 6.4 g, Cholesterol 3.2 mg, Fat 22.4 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 55.5 mg, Sugar 3.4 g
RED PEPPER VINAIGRETTE
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
Steps:
- Combine all ingredients in a blender.
- Blend until thoroughly mixed.
ROASTED RED PEPPER VINAIGRETTE
This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week.
Provided by Tonja
Categories Vinaigrette Dressing
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).n
- Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.n
- Remove from oven and set aside to cool. Remove stems and skins.n
- Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.n
Nutrition Facts : Calories 230.1 calories, Carbohydrate 6.4 g, Cholesterol 3.2 mg, Fat 22.4 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 55.5 mg, Sugar 3.4 g
SARASOTA'S ROASTED RED PEPPER VINAIGRETTE
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
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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