Roasted Red Pepper Vinaigrette
This vinaigrette pairs well with just about any leafy green or veggie. Plus, it makes an amazing sauce for anything grilled! If you're feeling adventurous, try grilling your peppers instead of roasting in the oven.
Cut the red peppers in half, remove the stem and seeds. Place the red peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 10-20 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off.
Blend the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper until smooth. Season with salt and pepper to taste. Pour into a jar and stir in chopped parsley. Store in the refrigerator for 3-4 days.
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