Simple Roasted Red Pepper Vinaigrette Recipe

This easy red pepper vinaigrette goes with just about everything: chicken, fish, veggies, salads, you name it. You'll never need another dressing again.

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.

grilled artichokesI’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

This easy red pepper vinaigrette goes with just about everything: chicken, fish, veggies, salads, you name it. You'll never need another dressing again.

Course Salad
Cuisine American
Keyword gluten-free salad dressing, red pepper vinaigrette, salad dressing recipe, vinaigrette recipes
Servings 2 cups
Author K.C. Cornwell

Ingredients

  • 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

Instructions

  1. 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.

Notes

Recipe can be doubled.