Roasted Bell Pepper Vinaigrette

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Roasted Bell Pepper Vinaigrette Ingredients

2 lg Red bell peppers	1 tb Sugar
1/4 c Red wine vinegar	1/2 ts Salt
1/4 c Chopped fresh cilantro	1/2 ts Pepper
2 Garlic cloves	1/2 c Vegetable oil

Instructions for Roasted Bell Pepper Vinaigrette

PLACE bell peppers on an aluminum foil-lined baking sheet. BROIL 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until blistered. PLACE bell peppers in a large heavy-duty zip top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; discard seeds. PROCESS bell pepper and next 6 ingredients in a blender until smooth, stopping once to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Chill, if desired. Yield: about 1 2/3 cups. NOTE: Dumplings may also be served on a mixed green salad topped and drizzled with Roasted Bell Pepper Vinaigrette. Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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