Roasted Red Pepper-Dill Dressing

Southern Living
Serve over salad greens, or drizzle over grilled fish or chicken.
Makes 2 1/4 cups (serving size: 1/4 cup)


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4 large red bell peppers
4 medium shallots, minced
1 teaspoon olive oil
1 1/2 teaspoons dried dill
1/2 cup vegetable broth
1/2 cup rice vinegar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper


Bake bell peppers on an aluminum foil-lined baking sheet at 500° for 20 minutes or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds.

Sauté shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill.

Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Prep: 20 min., Bake: 20 min., Stand: 10 min.

Created date

June 2002

Nutritional Information

Calories 24
Caloriesfromfat 20 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 4.6 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 434 mg
Calcium 10 mg