Roasted red capsicum and garlic salad dressing
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 230 C.
- 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.
- Remove capsicums from oven and set aside to cool. Remove stems and skins.
- 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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