Roasted Capsicum Salad Dressing

    Recipe Picture:Roasted Capsicum Salad Dressing
    1

    Roasted Capsicum Salad Dressing

    (7)
    30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    8

    I was looking for a recipe that had similar dressing to the roasted red pepper they serve at the salad chain, Mad Greens. This recipe is delicious, however, I added 1 tsp fresh ground black pepper, 1 tsp garlic powder, and too sweeten it a little, 1.5 tsp truvia (stevia sweetener). It was a dead ringer for the original. Delish, and I making my second batch now!  -  10 Mar 2012  (Review from Allrecipes USA and Canada)

    by
    7

    The recipe was good. It was a bit too sour for my taste, so I would probably add another 1 or 2 peppers to get more of the pepper flavor. Additionally, I had to figure out on my own what temperature and for how long to roast the peppers in the oven. I went for about 400 at about 30-45 minutes. Overall, I think I'll keep this recipe in my arsenal. Thanks!  -  19 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    4

    I think the recipe is great. I always use it with my salad. But, I use a little bit more red wine vinegar (like 1 cup instead of 3/4 cup) and add some sugar (like 1Ts) to balance the acid. I will also put some minced garlic and oregano to make the taste stronger. Sarah, thank you for your recipe! Me and my family like it!  -  05 Jan 2010  (Review from Allrecipes USA and Canada)

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