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Say hello to your new favorite sauce: Roasted Red Pepper Vinaigrette! This vibrant, smoky-sweet dressing brings so much depth of flavor with just a few simple ingredients. And it all starts with roasting red peppers in the oven. The result? A velvety, slightly tangy vinaigrette that adds instant gourmet flair to just about anything. This roasted red pepper recipe makes a delicious addition to any salad or meat!
If you’ve been around Wholesomelicious for awhile, you know that I am such a fan of healthier homemade salad dressings. As a nutritionist, I love creating super versatile, make-ahead sauce that makes healthy eating feel elevated and easy. I can make a batch of this at the beginning of the week because it’s not just for salads (though it’s amazing on greens!). It also works beautifully as a drizzle over grilled chicken, tossed with pasta or grain bowls, or even spooned over roasted veggies.
Why You’ll Love this Vinaigrette
- Oven-roasted red peppers add a rich, smoky sweetness
- Perfect on everything: salads, pasta, meats, or roasted veggies
- Meal prep-friendly: lasts in the fridge for up to a week
- Made with wholesome, real-food ingredients
How to Make Roasted Red Pepper Vinaigrette
I keep my dressings simple, with minimal and fresh ingredients. I also love something to dip some raw veggies into (so do my kids), and this roasted red pepper vinaigrette is perfect!
- Roast your red peppers by slicing red bell peppers into pieces, brushing with oil, and roasting in the oven for 20 – 25 minutes.
- Gather your ingredients: shallots, white balsamic vinegar, honey, dijon mustard, avocado oil or olive oil, and salt and pepper.
- You a strip the charred membranes of the pepper off before placing in the blender (or leave them on), blend until smooth. That’s it!
Smoky Roasted Red Pepper Vinaigrette
Ingredients
- 2 red bell peppers
- 1 shallot, minced about 2 tbsp
- 1/3 cup white balsamic vinegar
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 cup extra virgin olive oil + 2 tbsp to brush on the skin
- Salt and pepper to taste
Instructions
- Preheat your oven to 450 degrees, or prepare grill for cooking.
- Slice peppers in half, de-seed, remove stem, and brush with olive oil.
- Roast the peppers either on the grill or in the oven (about 25 mins in the oven, 10-15 mins on the grill). The skins should be completely wrinkled and charred (see picture above).
- Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skin, reserving juices.
- In a high powered blender or food processor, place bell pepper, shallots, vinegar, dijon and a little salt and pepper. Puree until smooth.
- With the machine running, add in oil and honey. Thin if needed with water or vegetable stock.
Amy, what a delicious dressing! It was super quick and easy to make and such a nice flavor change from the vinaigrette recipes I usually make. Will 100% make it again!
I love this recipe SO much!
I add an extra roasted red pepper (I just buy the jar because it’s so easy) and it’s just that little bit thicker and PERFECT for on my dupe-freshii-quinoa-bowls!
Pretty good! Did this with raw red peppers since that’s what I had.
This seems close to a peri peri sauce can i leave the skins on?
sure can!!
This was awesome! I made it to go with crab cakes and mixed green salad. I used DeLallo jarred roasted peppers. I decided to toss in the clove of garlic packed in the peppers and it was DELICIOUS!
A bit too much oil for me. I think the size of the red peppers also matters, I happened to get 2 small ones.. Maybe larger ones would have enhanced the flavor profile more.
I’m gonna try adding a dash more of the vinegar and maybe a clove of garlic and a few almonds