Roasted Red Pepper Vinaigrette
INGREDIENTS
3 large red sweet peppers
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Mayonaise
2 tablespoons grated parmesan cheese
3 cloves crushed garlic
1/2 teaspoon dried basil
salt & pepper to taste
DIRECTIONS
Preheat oven to 450*
Rub peppers with enough oil to coat, place on baking sheet and roast in oven for 25 to 30 minutes or until skins turn black.
Remove from oven and set aside to cool, then remove stems and skins.
Place peppers and all ingredients in a blender; process until smooth.
Refrigerate until ready to use.
This dressing is awesome served slightly warm and tossed with mixed greens. It is even better with freshly grilled chicken.
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