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Roasted Red Pepper-Dill Dressing

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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