Roasted Red Pepper Vinaigrette

1. 1

   Roast the bell peppers under the broiler, or bake them on a baking sheet in a 500-degree oven for 10 to 12 minutes, or until the skins are blackened.

2. 2

   Place the charred peppers in a paper bag, close the top, and let the peppers cool for 10 minutes.

3. 3

   When the peppers are cool, rub off the charred skin and rinse under cold water.

4. 4

   Stem and seed the peppers.

5. 5

   In a food processor or blender, puree the peppers to a fine consistency.

6. 6

   Add the vinegar and garlic and process on low speed, slowly drizzling in the oil.

7. 7

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.