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| Roasted Red Pepper-Dill Dressing
4 large red bell peppers
4 medium shallots, minced
1 teaspoon of olive oil
1 1/2 teaspoon of dried dill
1/2 cup of vegetable broth
1/2 cup of rice vinegar
1 teaspoon of honey
1 teaspoon of salt
1/2 teaspoon of pepper |
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Bake bell peppers on an aluminum foil-lined baking sheet at 500ºF. for 20 minutes, or until bell peppers look blistered, turning once. Place bell peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel bell peppers; remove and discard seeds. Sauté shallots in hot oil in a skillet over medium-high heat until softened. Remove from heat; stir in dill. Process peppers, shallot mixture, broth, and remaining ingredients in a blender until smooth. Serve over salad greens, or drizzle over grilled fish or chicken. |
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