Best 4 Red Pepper Vinaigrette For Roasted Vegetables Recipes

**Red Pepper Vinaigrette for Roasted Vegetables: A Symphony of Flavors**

Awaken your taste buds to a culinary masterpiece - a vibrant red pepper vinaigrette that elevates roasted vegetables to a new realm of flavor. This tantalizing dressing, made with a blend of roasted red peppers, tangy balsamic vinegar, and fresh herbs, adds a touch of smoky sweetness and tang to your favorite roasted veggies. Whether you prefer tender broccoli, crisp carrots, or succulent zucchini, this versatile vinaigrette enhances their natural flavors, creating a symphony of textures and tastes. Prepare to embark on a delightful journey as we delve into the secrets of this delectable dressing and explore the array of roasted vegetable recipes that await you.

Check out the recipes below so you can choose the best recipe for yourself!

VINEGAR ROASTED VEGETABLES

Vinegar Roasted Vegetables image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups whole white mushrooms
1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley

Steps:

Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Sarasota's Roasted Red Pepper Vinaigrette image

Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.

Provided by SarasotaCook

Categories Salad Dressings

Time 10m

Yield 1 Salad dressing, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
1 1/2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
1 teaspoon garlic, minced
2 tablespoons shallots, minced
4 tablespoons olive oil
1 teaspoon honey
1 pinch red pepper flakes (optional)
salt
pepper

Steps:

Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6

RED PEPPER BALSAMIC VINAIGRETTE

Red Pepper Balsamic Vinaigrette image

A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.

Provided by Molly O'Neill

Categories easy, condiments, salads and dressings

Time 2m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup red pepper juice (see recipe)
1 teaspoon balsamic vinegar
1/2 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 4 grams

ROASTED RED PEPPER PARMESAN VINAIGRETTE

Roasted Red Pepper Parmesan Vinaigrette image

This is absolutely delightful! It's fresh, colorful and so tasty! It will complement and enhance your salad!

Provided by Francine Lizotte

Categories Dressings

Time 5m

Number Of Ingredients 12

Ingredients

1/2 c roasted red peppers, roughly chopped
3/4 c extra virgin olive oil
2 1/2 Tbsp balsamic vinegar
2 Tbsp honey
1 large cloves garlic, pressed
1 Tbsp fresh chives, chopped
1/2 Tbsp fresh oregano
1 tsp fresh rosemary, finely chopped
1/4 tsp hot paprika
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
1/4 c parmigiano-reggiano cheese, grated

Steps:

1. In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
2. Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill. Yields 1 ½ cups
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yOLuQS68bqA

Tips:

To make the most flavorful vinaigrette, use ripe, juicy red peppers. Roasting the peppers before blending will intensify their sweetness and smokiness.
Be sure to let the vinaigrette cool slightly before using it, as this will help the flavors to meld and mellow.
This vinaigrette is a great way to add a pop of color and flavor to roasted vegetables. It can also be used as a marinade for grilled chicken or fish.
If you don't have red peppers on hand, you can substitute another type of roasted bell pepper, such as yellow, orange, or green.
For a vegan vinaigrette, be sure to use a plant-based oil, such as olive oil or avocado oil.
This vinaigrette will keep for up to a week in the refrigerator. However, the flavors will be best if you use it within a few days.

Conclusion:

Red pepper vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It is especially good on roasted vegetables, but it can also be used as a marinade for grilled chicken or fish. The vinaigrette is easy to make and can be stored in the refrigerator for up to a week. So next time you are looking for a flavorful and healthy dressing, give red pepper vinaigrette a try!