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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 230 Calories

Ingredients

• ½ cup olive oil
• salt and pepper to taste
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon dried basil
• 3 cloves crushed garlic
• ¼ cup red wine vinegar
• 2 tablespoons mayonnaise
• 3 large red bell peppers

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).n

Step 2

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

Step 3

Remove from oven and set aside to cool. Remove stems and skins.n

Step 4

Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.n