Roasted bell pepper vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red bell peppers |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Chopped fresh cilantro |
| 2 | Garlic cloves | |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Vegetable oil |
Directions
PLACE bell peppers on an aluminum foil-lined baking sheet.
BROIL 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until blistered.
PLACE bell peppers in a large heavy-duty zip top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; discard seeds.
PROCESS bell pepper and next 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Chill, if desired. Yield: about 1⅔ cups. NOTE: Dumplings may also be served on a mixed green salad topped and drizzled with Roasted Bell Pepper Vinaigrette.
Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.