Roasted bell pepper vinaigrette

Yield: 1 servings

Measure Ingredient
2 larges Red bell peppers
¼ cup Red wine vinegar
¼ cup Chopped fresh cilantro
2 \N Garlic cloves
1 tablespoon Sugar
½ teaspoon Salt
½ teaspoon Pepper
½ cup Vegetable oil

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.

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