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5 from 8 votes

Roasted Red Pepper Parmesan Vinaigrette

This is absolutely delightful! It's fresh, colorful and so tasty... it will complement and enhance your salad!
Prep Time5 minutes
Cook Time0 minutes
Passive Time1 hour 30 minutes
Total Time6 minutes
Servings: 1.5 cups
Author: Francine Lizotte
Course: Condiments, Salads & Dressings
Cuisine: International
Keyword Easy Recipe, Gluten Free, Healthy, Low Sodium/No Sodium, Vegan & Vegetarian, Vegetables

Ingredients

  • 1/2 cup roasted red peppers, roughly chopped tips & tricks
  • 3/4 cup extra virgin olive oil tips & tricks
  • 2 1/2 tbsp. balsamic vinegar
  • 2 tbsp. honey tips & tricks
  • 1 large clove garlic, pressed
  • 1 tbsp. fresh chives, chopped tips & tricks
  • 1/2 tbsp. fresh oregano
  • 1 tsp. fresh rosemary, finely chopped
  • 1/4 tsp. hot paprika
  • 1/4 tsp. ground Himalayan pink salt, or to taste
  • 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1/4 cup Parmigiano-Reggiano cheese, grated

Directions

  • In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
  • 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.