Roasted Red Pepper Parmesan Vinaigrette

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By Francine Lizotte
from Surrey South, BC

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

serves 1 1/2 cups
prep time 5 Min
method No-Cook or Other


  • 1/2 c
    roasted red peppers, roughly chopped
  • 3/4 c
    extra virgin olive oil
  • 2 1/2 Tbsp
    balsamic vinegar
  • 2 Tbsp
  • 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

How To Make

  • 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 >>>>