If you’re a fan of Mediterranean flavours, then you’ll love this Roasted Red Pepper Salad Dressing, featuring olives, fresh basil, garlic, red wine vinegar, and of course, roasted peppers. Roasting vegetables is a simple way to bring out their essence, and it’s a low effort preparation that’s definitely worth the time you put in.
Preparing the Dressing
To prepare the red peppers for roasting, cut them in half from stem to tip and remove the seeds. Lay the pepper halves cut side down on a baking sheet, and brush them lightly with olive oil. Roast the peppers for about 50 to 60 minutes, until the pepper is blackened and soft.
You can roast the peppers ahead of time. It’s easier to remove the skins when the peppers are cool.
You can store the peppers in your fridge for 3-4 days, or you can pop them into the freezer. They won’t take long to defrost.
This should only take a few seconds, as this is meant to be a chunky puree rather than a creamy dressing.
Using Your Roasted Red Pepper Dressing
I originally made it to go with this Mediterranean Salad but it’s a versatile dressing as the flavours will pair well with a variety of food, and not just salads. You could swizzle it into some fresh pasta, combine a dab with some mayo and use it as a sandwich spread, or slather it over some hot buttered corn.
Eating Together Made Easy
This Roasted Red Pepper Salad Dressing recipe is 100% plant-based, so it’s suitable for everyone. Use it to unite a meal of mixed eaters by pairing it with this Mediterranean Salad recipe, an entree salad that’s made with either Halloumi or roasted chicken.
Roasted Red Pepper Salad Dressing
- 2 red peppers
- 2 teaspoons olive oil
- 2 tablespoons olives, pitted
- 2 tablespoons basil
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh garlic
- salt, to taste
- black pepper, to taste
- To prepare the peppers:Preheat the oven to 350F. Cut the peppers in half from stem to tip and remove the seeds and stem.
Brush the outside of the pepper lightly with olive oil. Lay cut side down on a baking tray and roast for 50 to 60 minutes until the outside of the pepper is blackened and the pepper is soft.
- When cool enough to handle, use a small sharp knife to pierce into the outer skin and then using your hands gently peel the outer skin from the pepper. This is easier if the peppers are cool.
- Add all of the ingredients except the salt and pepper to a small blender or chopper jar and pulse until the dressing is mixed but still chunky.Add salt and pepper to taste.