Roasted Red Pepper Vinaigrette

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Red bell peppers
  • 1 Shallot, minced about 2 tbsp

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Honey
  • 1/3 cup White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin

Found on wholesomelicious.com

Description

Ingredients

• 2 red bell peppers
• 1 shallot, minced about 2 tbsp
• ⅓ 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

Directions

• 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.