Roasted red capsicum and garlic salad dressing

Roasted red capsicum and garlic salad dressing


28 people made this

This dressing tastes great served slightly warm tossed with mixed greens and goat cheese. Any that's leftover can be refrigerated for up to a week.


Serves: 6 

  • 3 large red capsicum
  • 100ml olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 3 cloves crushed garlic
  • small handful chopped fresh basil
  • salt and freshly ground black pepper to taste

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 230 C.
  2. Rub capsicums with enough oil to coat; place on a baking tray and roast in oven for 25 to 30 minutes, or until skins turn black.
  3. Remove capsicums from oven and set aside to cool. Remove stems and skins.
  4. Place capsicums, oil, vinegar, mayonnaise, cheese, garlic, basil, salt and pepper in blender; Process until smooth. Refrigerate until ready to use.

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