Roasted red capsicum and garlic salad dressing
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House of Aqua
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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.
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
- 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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