Roasted Red Pepper Dressing
Smoky, vibrant, and naturally sweet, this roasted red pepper dressing brings bold flavor from simple, fresh ingredients. Fire-roasted peppers, good olive oil, and a splash of vinegar blend into a silky, wholesome dressing
Servings 24
Calories 64kcal
Equipment
- 1 Ninja1000-Watt Nutri Professional Personal Blender
Ingredients
The Dressing
- 3 medium red bell peppers (566g/20oz)
- 1 teaspoon salt (6g)
- ¾ teaspoon pepper (1.2g)
- ½ teaspoon garlic powder or 2 cloves fresh
- ½ c olive oil (105ml) + 2 tbs for roasting
- ½ c red wine vinegar (115ml)
- ½ c maple syrup (150ml) or ¼ c honey
Optional Add In's
- ¼ c fresh oregano added to food processor, or 2 teaspoon dried
- ¼ teaspoon chili flakes added to roasting
Instructions
- Toss stemmed, seeded, sliced red bell peppersin 2 tbs olive oil, salt + pepper, and garlic powder until well coated. Spreadonto a baking sheet and bake for 20-25 minutes on 400°F/200°C. Let cool 5 minutes.
- While your peppers are roasting, add the oliveoil, red wine vinegar, and maple syrup to a food processor.
- Once roasted and cooled, add roasted red bell peppers to your food processor. Blend until smooth and creamy.
- Transfer to a sealed container and refrigerate until use. Will last 10 days in the refrigerator.
Notes:
- This dressing recipe is pourable. If you would like a thicker version to use as a dip, simply cut the olive oil, red wine vinegar, and maple syrup back to ⅓ cup each. Both are delightful.
Notes
