Low Fat Roasted Red Pepper Dressing Food

ROASTED RED PEPPER VINAIGRETTE (COPYCAT RECIPE)

Steps:

• Put the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper a blender container and whir until the peppers and garlic are smooth. Taste and season with more salt and pepper, if you think it's needed. Pour into a jar, and stir in parsley and/or basil, and/or chives.

ROASTED RED PEPPER DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

ROASTED RED PEPPER DRESSING

Steps:

• Blend all ingredients in blender or food processor till smooth.

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
• Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

LOW FAT ROASTED RED PEPPER DRESSING

Steps:

• Roast the pepper and let sit covered for 10 - 15 minutes.
• Remove and discard the core and seeds.
• Remove skin and charred bitties.
• Puree pepper and garlic in food processor.
• Blend in vinegar, salt and pepper, basil and oil.
• Whisk in water.

ROASTED RED PEPPER & PESTO DRESSING

Steps:

• While the coals of the barbecue are burning hot, char the peppers, turning frequently using metal tongs until blistered and evenly blackened (see tip below for charring indoors). Remove to a bowl, cover with a plate and set aside to cool completely - this will create steam, which softens the flesh and makes the skin easier to remove.
• Gently rub the peels off the peppers and remove the seeds. Finely chop the flesh on a board, then scrape back into the bowl along with any juices. Mix in the pesto or basil, olive oil and vinegar, and season well. Can be made up to two days ahead and chilled until needed. Remove from the fridge 1 hr before serving. Spoon over the fish and veg.

RED PEPPER HUMMUS SALAD DRESSING

Steps:

• Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

EASY LOW FAT ROASTED RED PEPPER DIP

Steps:

• Puree all ingredients in a food processor until smooth.
• Chill for at least an hour.
• Serve. I usually serve this with sliced cucumbers and raw red pepper slices and pita chips, but you can serve this with whatever you want.

LOW FAT ROASTED RED PEPPER PESTO

Steps:

• Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
• Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
• When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
• This makes enough to sauce 1 pound of pasta.
• Note:.
• To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.