Roasted Red Pepper Vinaigrette
I used jarred roasted red peppers instead of roasting my own, but either will work.
Servings 4
Calories 104kcal
Equipment
Ingredients
- 2 roasted red bell peppers drained well, chopped
- 1 clove garlic chopped
- 2 tablespoons balsamic vinegar
- honey a teaspoon or so, or more if you want it sweeter
- 3 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Place the peppers, garlic and vinegar into a food processor.
- With the processor on, drizzle in the honey and oil.
- Process until smooth.
- Stop and taste.
- Add salt and pepper as desired. Process a little longer.
Notes
Stir or shake before serving.
Nutrition
Calories: 104kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 255mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg