Roasted Red Pepper Vinegarette

One of the highlights of a really good recipe is versatiliy. I find it appealing to know that I can use a dish in a number of ways- a handy quality when my schedule is completely dependent on the whims of toddler and the Army (any guesses on which one causes me more headaches?)


This vinegarette is one of those convenient recipes. It can be used over salad, steak or chicken as it it is, or form the base of a delicious sauce. The roasted peppers provide a great depth of flavor with the acid easily balanced by a touch of honey.

Easy to make and delicious on just about anything? That's my kind of recipe.

Roasted Red Pepper Vinegarette

Ingredients
2 roasted red peppers
Salt and Pepper to taste
1 small clove garlic, chopped
2 tbsp basalmic vinegar
3 tbsp extra virgin olive oil
drizzle of honey, to taste

1. Combine peppers, salt and pepper, garlic and vinegar in a blender or food processor. 
2. Blend until smooth and slowly drizzle in olive oil and honey.
3. Blend until smooth and combined. 
4. Refridgerate when not using.