Roasted Red Pepper Parmesan Vinaigrette Food

ROASTED RED PEPPER VINAIGRETTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.
• Remove from oven and set aside to cool. Remove stems and skins.
• Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.

ROASTED RED PEPPER PARMESAN VINAIGRETTE

Steps:

• In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
• Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill.

ROASTED RED PEPPER PARMESAN VINAIGRETTE

Steps:

• 1. In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
• 2. Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill. Yields 1 ½ cups
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yOLuQS68bqA

ROASTED POTATOES WITH BACON PARMESAN VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Line baking with silicone mat or spray with non-stick spray.
• Toss potatoes with olive oil and salt and pepper to taste. Pour onto baking sheet and bake until golden brown, turning once or twice while baking. Bake for 35-40 minutes or until golden brown and fork tender.
• Cook bacon, drain and chop into small pieces. Reserve bacon drippings in pan.
• Remove bacon pan from the heat. Add in garlic, and sauté for about 1 minute or until fragrant. Whisk in cider vinegar, and add bacon.
• Toss the potatoes with the vinaigrette, parmesan cheese, and bacon. Top with parsley before serving. Devour.

ROASTED RED PEPPER VINAIGRETTE

Steps:

• Option 1 - Open fire roasting - If you have a gas stovetop, rub peppers with avocado oil using your hands. Make sure to get in all of the crevices. Using tongs, roast peppers over the flames, turning to blister and char all the sides. You can rest the peppers on the burners while they are roasting. This should take around 10 minutes
• Option 2 - Oven roasting - If you don't have a gas stovetop, heat oven to 500ºF/260ºC. Cut peppers in half lengthwise and remove tops and seeds. Rub the outsides and bottoms with avocado oil. Place on a parchment-lined baking sheet and roast for 15-20 mins or until well charred.
• Once the skins are charred, remove to a glass bowl and cover with a tight fitting lid or plastic wrap. The trapped steam will continue to cook the peppers. Allow them to sit for 10 mins.
• Remove the peppers. Use paper towels to slide/rub the skin off the peppers. Discard the skins.
• If you used the open flame method, slice the peppers in half and remove the seeds and tops.
• Roughly chop peppers.
• Place peppers and remaining ingredients (EXCEPT olive oil) in a blender and blend until smooth. You can also use a stick blender or a food processor.
• With blender running on low, slowly drizzle in olive oil to make an emulsion.
• Store under refrigeration for up to a week.

ROASTED BELL PEPPERS WITH SIMPLE VINAIGRETTE

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.
• Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.
• Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

ROASTED PEPPERS AND SAUSAGE PASTA WITH DIJON VINAIGRETTE

Steps:

• Place sausage, whole head(s) of garlic, onion and peppers in 13x9 pan. Pierce meat all over. Drizzle with olive oil if desired.
• Bake at 425º until vegies are limp and edges dark brown, about 1 hours, stirring often.
• Thinly slice sausage; keep warm.
• Cut garlic in half crosswise; squeeze pulp into bowl. Add vinegar, mustard and oregano; stir well.
• Cook pasta. Drain.
• Add sausage and garlic mixture. Toss to coat.
• Add parmesan and toss.
• Serve hot, or at room temperature.

ROASTED RED PEPPER VINAIGRETTE

Steps:

• In a small food processor or blender, puree all ingredients until smooth.
• Thin with a little water, if desired.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

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.