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

Course Condiment

Cuisine American

Keyword roasted red pepper dressing

Prep Time 10

Cook Time 20

Total Time 30

Servings

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

US Customary - Metric

Instructions

Preheat oven to 400°F/200°C
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

Nutrition