All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Ingredients

2 red bell peppers 2 yellow bell peppers ¾ cup red wine vinegar 1 cup extra virgin olive oil 1 teaspoon salt

Nutrition Info

137.8 calories carbohydrate: 2.6 g cholesterol: : - fat: 14.1 g fiber: 0.4 g protein: 0.3 g saturatedFat: 2 g servingSize: - sodium: 146.2 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom, remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt, process until smooth.

4 cups

This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.