Roasted red pepper and garlic salad dressing

    45 min

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

    30 people made this

    Serves: 6 

    • 3 large red peppers
    • 100ml (4 fl oz) 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

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

    1. Preheat oven to 230 C / Gas mark 8.
    2. Rub peppers 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 peppers from oven and set aside to cool. Remove stems and skins.
    4. Place peppers, 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)


    Altered ingredient amounts. remove the vinegar and oil for a lovely red pepper sauce  -  24 Jul 2008


    Used different ingredients. Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing.  -  24 Jul 2008


    Very good dressing. I used it as my dressing for a pasta salad. I tossed the dressing with pasta, chopped roasted pepper, grilled asparagus, fresh mozzarella cheese, grated parmesean, kalamata olives and fresh chopped basil.  -  24 Jul 2008