Roasted Yellow Pepper-and-Basil Vinaigrette

Serve this colorful vinaigrette over salad greens or sliced tomatoes, or use it as a basting sauce or marinade for grilled chicken.


1 1/2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 32
Caloriesfromfat 70 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.4 g
Carbohydrate 2.3 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 118 mg
Calcium 5 mg


1 pound yellow bell peppers (about 3 small), roasted and peeled
1/3 cup white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1 garlic clove, minced
1/3 cup finely chopped fresh basil


Combine all ingredients except basil in a blender; process until smooth. Stir in basil.

September 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note