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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." Original recipe yield: 6 to 8 servings.
INGREDIENTS:
3 large red bell peppers
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
3 cloves crushed garlic
1/2 teaspoon dried basil
salt and pepper to taste
DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).
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.
Remove from oven and set aside to cool. Remove stems and skins.
Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
Rating: 0/0
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