Roasted red capsicum and garlic salad dressing

    45 minutes

    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.

    28 people made this

    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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    Reviews in English (25)


    remove the vinegar and oil for a lovely red pepper sauce  -  15 Aug 2001  (Review from Allrecipes USA and Canada)


    This is one of those recipes that you just know is going to be good as you're making it! Just excellent - beautiful, brilliant color, bold roasted red pepper flavor. I imagine this has such versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary.  -  13 Jul 2010  (Review from Allrecipes USA and Canada)


    Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.  -  19 Jan 2003  (Review from Allrecipes USA and Canada)