Roasted Red Pepper Vinaigrette - Wholesomelicious (2024)

By Amy Rains

⎯ Last updated December 5, 2017

4.7 from 9 votes

Paleo

Vegan

Gluten Free

Paleo

Vegan

Gluten Free

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Roasted Red Pepper Vinaigrette makes a delicious addition to any salad or meat!! Roasted red peppers have a smoky taste pureed with tangy ingredients for a creamy dressing that is nutrient dense.

I’m BAAACKK!!! So I just got home from vacation late last night, and had a fabulous time exploring the beautiful landscape of Montana and Idaho mountains. We had such a relaxing vacation filled with some delicious food too. One of my favorite evenings was spent at the Farmer’s Market in Whitefish, MT (the coolest little town), where I stocked up on plenty of greens. I loved all of the fresh food and veggies we consumed while traveling, but there was something I missed.

ALOT.

…….Salad dressing! So weird I know, but it’s hard to get me excited about generic store-bought dressings. And almost always,store bought dressings are loaded with a ton of ingredients (packed with sugar too). I keep my dressings simple, with minimal and fresh ingredients. I love to whip up at least one dressing per week to store in my fridge and pull out during lunch time, or with our dinner. I also love something to dip some raw veggies into (so do my kids), and this roasted red pepper vinaigrette is perfect!

I actually adapted this recipe from my favorite restaurant in Williamsburg: A Chef’s Kitchen. If you are ever visiting, make reservations here! It’s more structured like a cooking class with 5 courses, and you get to watch the chef cook everything in front of you. Recipes included! Because of my love for salad dressings, I knew this one would be a regular in my rotation. It pairs well with pretty much any salad with your favorite veggies. I love it with carrots in particular. It also makes a fabulous sauce for anything grilled! You can also grill your peppers instead of roasting in the oven (see recipe below). A few notes:

-Make sure you char your peppers like this:

You will peel the skin off before blending.

-This dressing stays fresh in the fridge for at least a week, up to two weeks.

-If you want a thicker variation, follow the recipe below. If you want to thin out the dressing, add some water or vegetable stock.

Enjoy!!

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Roasted Red Pepper Vinaigrette

This recipe is adapted from A Chef's Kitchen in Williamsburg, VA.

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 6 -8 servings

Author Amy Rains

Roasted Red Pepper Vinaigrette - Wholesomelicious (4)

4.7 from 9 votes

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Ingredients

  • 2 red bell peppers
  • 1 shallot minced about 2 tbsp
  • 1/3 cup white balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp dijon mustard
  • 1 cup extra virgin olive oil + 2 tbsp to brush on the skin
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 450 degrees, or prepare grill for cooking.

  • Slice peppers in half, de-seed, remove stem, and brush with olive oil.

  • Roast the peppers either on the grill or in the oven (about 25 mins in the oven, 10-15 mins on the grill). The skins should be completely wrinkled and charred (see picture above).

  • Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skin, reserving juices.

  • In a high powered blender or food processor, place bell pepper, shallots, vinegar, dijon and a little salt and pepper. Puree until smooth.

  • With the machine running, add in oil and honey. Thin if needed with water or vegetable stock.

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  1. Roasted Red Pepper Vinaigrette - Wholesomelicious (9)Jasmine says

    Roasted Red Pepper Vinaigrette - Wholesomelicious (10)
    A bit too much oil for me. I think the size of the red peppers also matters, I happened to get 2 small ones.. Maybe larger ones would have enhanced the flavor profile more.

    I’m gonna try adding a dash more of the vinegar and maybe a clove of garlic and a few almonds

    Reply

  2. Roasted Red Pepper Vinaigrette - Wholesomelicious (11)Blair A Harris says

    Roasted Red Pepper Vinaigrette - Wholesomelicious (12)
    This was awesome! I made it to go with crab cakes and mixed green salad. I used DeLallo jarred roasted peppers. I decided to toss in the clove of garlic packed in the peppers and it was DELICIOUS!

    Reply

  3. Roasted Red Pepper Vinaigrette - Wholesomelicious (13)Nathan says

    This seems close to a peri peri sauce can i leave the skins on?

    Reply

    • Roasted Red Pepper Vinaigrette - Wholesomelicious (14)Amy Rains says

      sure can!!

      Reply

  4. Roasted Red Pepper Vinaigrette - Wholesomelicious (15)Zsazsabell71 says

    Roasted Red Pepper Vinaigrette - Wholesomelicious (16)
    Pretty good! Did this with raw red peppers since that’s what I had.

    Reply

  5. Roasted Red Pepper Vinaigrette - Wholesomelicious (17)Christina says

    Roasted Red Pepper Vinaigrette - Wholesomelicious (18)
    I love this recipe SO much!
    I add an extra roasted red pepper (I just buy the jar because it’s so easy) and it’s just that little bit thicker and PERFECT for on my dupe-freshii-quinoa-bowls!

    Reply

  6. Roasted Red Pepper Vinaigrette - Wholesomelicious (19)Liane @ Foodie Digital says

    Roasted Red Pepper Vinaigrette - Wholesomelicious (20)
    Amy, what a delicious dressing! It was super quick and easy to make and such a nice flavor change from the vinaigrette recipes I usually make. Will 100% make it again!

    Reply

4.67 from 9 votes (4 ratings without comment)

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Roasted Red Pepper Vinaigrette - Wholesomelicious (2024)

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