Roasted Red Pepper Vinaigrette is my super-versatile go-to dressing. I keep a jar of it in the fridge at all times.
I pour it over salads of course – but it’s friendly with chicken, salmon, shrimp or steak and virtually every vegetable, roasted or fresh. A small container of it gets packed in my husband’s lunch with tuna salad over greens, and the kiddo uses it as dip for carrot sticks and pepper strips. Like I said, we have it in the fridge all the time.
I’m positive that red pepper vinaigrette is the best partner for grilled artichokes. I know mayo is the go-to for most folks, but I think that’s just because they haven’t tried it my way. Try it before you fight me on it.
This dressing is fabulous tossed with quinoa and roasted veggies, which is a lunch I pull together pretty often. You can roast your own red bell peppers or use the jarred kind, which is what I usually do. You’ll definitely want to use good olive oil too. Here’s my favorite direct-from-the-farmer EVOO, if you’re into that kind of thing.
Kept in the refrigerator in a sealed container, this roasted red pepper vinaigrette will last for a week. Props to you if yours lasts that long, because ours never comes close.
Simple Roasted Red Pepper Vinaigrette Recipe
- 1 medium clove garlic, minced
- 1 large shallot, minced
- Juice from 1 lemon
- 4 Tbsp. cider vinegar
- Salt and pepper to taste
- 4 Tbsp. honey
- 1/4 cup finely chopped basil
- 2 large roasted red bell peppers, seeded and peeled
- 1/2 cup extra virgin olive oil
- Add peppers to food processor and puree. Stir in garlic, shallot, lemon juice, vinegar, honey, basil and spices; pulse to combine. Slowly drizzle in the olive oil until emulsified.
Recipe can be doubled.