Roasted Capsicum Salad Dressing

Roasted Capsicum Salad Dressing


6 people made this

Capsicums become sweeter as they roast, which balances out the red wine vinegar. This dressing is also good as a sauce for meat or roasted vegetables.

Sarah Agrella

Serves: 16 

  • 2 red capsicums
  • 2 yellow capsicums
  • 3/4 cup (190ml) red wine vinegar
  • 1 cup (250ml) extra virgin olive oil
  • 1 teaspoon salt

Preparation:5min  ›  Cook:5min  ›  Extra time:20min cooling  ›  Ready in:30min 

  1. Preheat the grill and set the tray at about 15cm from the heat source. Line a baking tray with aluminium foil.
  2. Cut the capsicums in half from top to bottom; remove the stem, seeds and ribs, then place the capsicums cut-side-down onto the prepared baking tray.
  3. Cook under the preheated grill until the skin of the capsicums has blackened and blistered, about 5 minutes. Place the blackened capsicums into a bowl and tightly seal with cling wrap. Allow the capsicums to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  4. Transfer the roasted capsicums to a blender or food processor. Add the red wine vinegar, olive oil and salt; process until smooth.

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