Roasted Red Pepper Dressing (Oil-Free)

Spooning out roasted red pepper salad dressing from a glass jar

Roasted Red Pepper Dressing (Oil-Free)

A richly flavorful roasted pepper dressing made with no oil! Easy to make and great on chopped salads, Mediterranean-style salads, grain salads, and more.

AuthorKaitlin - The Garden Grazer

Prep Time:5

Total Time:5

CourseDressing

CuisineGluten-Free, Oil-Free, Vegan

Servings (1/4-cup servings)

Ingredients

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

Instructions

Place all ingredients in a small blender or food processor. (Scrape out any seeds and extra liquid in the bell peppers before adding.)
Blend for 20-30 seconds or until smooth. (I use a NutriBullet.) Taste and adjust flavors if desired.

Notes

Yield: Recipe makes about 3/4 cup dressing. Double or triple as needed.

Storing: Store dressing in a sealed jar or airtight container in the fridge for up to 4-5 days.

Thickness: Control the consistency of this dressing by adding more or less water to achieve the thickness you desire.

Roasted peppers: It's important to find a good quality brand you enjoy, as the flavor can vary significantly between brands.

Nutrition Per Serving (Estimate)