A richly flavorful Roasted Red Pepper Salad Dressing recipe made with no oil! It's easy to make in just 5 minutes. Toss it with chopped salads, warm grain salads, etc. for instant flavor! (Vegan, gluten-free, oil-free.)
Let's make some tasty, vibrant oil-free dressing!
Roasted bell peppers are intensely flavorful so they're perfect as a base in this recipe. It's deliciously wonderful and my new favorite dressing.
Plus it comes together in just 5 minutes (or less).
It's great for meal prep because you can even double or triple the batch to store in the fridge for later.
Ingredients for Roasted Pepper Dressing
For this recipe you will blend/puree in a small high-speed blender or food processor:
- Roasted red bell peppers: For convenience, I use jarred roasted peppers. It's important to find a good quality brand that you enjoy, as the flavor can vary significantly between brands. (I use "Mediterranean Organic" fire-roasted bell peppers.) Alternatively, feel free to roast your own in the oven if desired.
- Apple cider vinegar: Or you can substitute red wine vinegar or even balsamic vinegar for a different flavor profile if desired.
- Pure maple syrup: I use this as a natural sweetener to help balance the flavors.
- White miso: This is a fermented soybean paste. I highly recommend including it for a deeper, savory, salty flavor. It's fantastic in dressings, soups, and sauces. However if you don't have it simply salt to taste instead, although some flavor will be lost.
- Dried garlic powder: Be sure your pantry spices are fresh (not expired) for best flavor. I prefer garlic powder in this recipe, but you could also use a small garlic clove for stronger flavor. Roasted garlic would be a delicious addition as well.
- Dried Italian seasoning: This finishes the dressing with a subtle sweet & savory herby flavor. The main herbs typically used in Italian seasoning are basil, oregano, thyme, and rosemary. Many also contain marjoram and sage.
Tip: Control the consistency of this dressing by adding more or less water to achieve the thickness you desire.
Herbs: Substitute the Italian seasoning with your own favorite herbs, or even fresh herbs for a brighter flavor. A pinch of red pepper flakes can add a spicy touch as well.
Other flavors: This is a fun recipe to play around with and I find it pretty forgiving. Depending on your preference, try adding one small shallot, a tablespoon tahini, a teaspoon of Dijon mustard, fresh lemon juice, or black pepper to taste.
Salad: Drizzle it on your favorite chopped salad, tossed salad, kale salad, pasta salad, etc. I find it works especially well with Mediterranean-style flavors.
Grain bowls: Toss this roasted red pepper dressing with various grain salads like rice or quinoa. One of my favorites is a wild rice blend salad with kale, white beans/chickpeas, roasted cauliflower, cucumber, tomatoes, Kalamata olives, fresh herbs, vegan feta cheese, etc.
Other dishes: Get creative and spoon it as a sauce on pizzas, sandwiches, and wraps for a flavorful twist as well!
Store leftovers in a sealed glass jar or airtight container in the refrigerator. We find it keeps for about 4-5 days. Simply stir again before serving.
For more inspiration, also browse all oil-free salad dressing recipes.
Roasted Red Pepper Dressing (Oil-Free)
- 2 roasted red bell peppers, large (about 2/3 cup packed)
- 3 Tbsp. apple cider vinegar (or red wine vinegar or balsamic)
- 1 Tbsp. water (more/less to desired consistency)
- 1 Tbsp. pure maple syrup
- 2 tsp. white miso
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- Optional: 1 small shallot, 1 Tbsp. tahini, 1 tsp. Dijon mustard, fresh lemon juice, black pepper
- Place all ingredients in a small blender or food processor. (Scrape out any remaining seeds and extra liquid in the bell peppers before adding.)
- Blend for 20-30 seconds or until smooth. Taste and adjust flavors if desired.
Nutrition Per Serving (Estimate)
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