Go Back
+ servings

Roasted Red Pepper Vinaigrette

This recipe is adapted from A Chef's Kitchen in Williamsburg, VA.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8 servings
Author Amy Rains


  • 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


  1. Preheat your oven to 450 degrees, or prepare grill for cooking.
  2. Slice peppers in half, de-seed, remove stem, and brush with olive oil.
  3. 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).
  4. Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skin, reserving juices.
  5. In a high powered blender or food processor, place bell pepper, shallots, vinegar, dijon and a little salt and pepper. Puree until smooth.
  6. With the machine running, add in oil and honey. Thin if needed with water or vegetable stock.