Roasted Red Pepper Salad Dressing

Prep Time 5

Cook Time 1

Total Time 1 5

This Roasted Red Pepper Salad Dressing features garlic, fresh basil, olives, red wine vinegar, and of course roasted red peppers. Easy prep, use this versatile dressing as salad topper, swirled into pasta, or as a sandwich spread. Plant-based and gluten-free.

Servings 8 tablespoons

Calories 93 kcal

Ingredients

Instructions

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.

Notes

Make Ahead

You can roast the red peppers the day before or earlier in the day. I pop them in the fridge and then, once cool, remove the skins. They are easier to handle like this and removing the skin will be faster.

Starting with Roasted Red Peppers

If you already have roasted red peppers, use about 1/3rd of a cup for this recipe.

Hate Olives?

What's wrong with you? (Joking.) You can just leave them out or you could substitute some sun-dried tomatoes instead.

Storage and Leftovers

This should keep for at least 4 to 5 days in a sealed container in the fridge.

Nutrition