Roasted Red Pepper 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 PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

RED PEPPER VINAIGRETTE

Steps:

• Place bell pepper, vinegar, olive oil, honey, salt, and black pepper into a blender. Puree until smooth.

ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE

Steps:

• Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
• While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.

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.

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.

RED PEPPER VINAIGRETTE

Steps:

• Combine all ingredients in a blender.
• Blend until thoroughly mixed.

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 VINAIGRETTE

Steps:

• 1. Add Red pepper to food processor and pulse until puréed about 5 or 6 pulses
• 2. Add all ingredients except olive oil and pulse a few time to mix
• 3. Turn processor on and slowly pour olive oil to emulsify.
• 4. Taste and adjust salt to your taste

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.

SWORDFISH WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• To make the vinaigrette: In a blender or food processor, puree the pepper, garlic, vinegar, and salt until smooth. Pour in the oils slowly while the motor is running. Add the pepper. Put the vinaigrette in a squeeze bottle. Heat the 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Saute the swordfish for 4 to 5 minutes on each side, until cooked through. To serve: Arrange a bundle of haricots verts on each warmed serving plate. Transfer the fish steaks to the plates, leaning the steaks against the haricots verts. Drizzle with a little of the roasted pepper vinaigrette and sprinkle with chopped green onions. Place 4 or 5 oysters into each of 4 individual casseroles. Top with the artichoke dressing. Sprinkle with the remaining cheese and bread crumbs. Bake until browned, 10 to 15 minutes. Serve with hollandaise sauce over the dressing.

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 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 RED PEPPER VINAIGRETTE

Steps:

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