Serves: 5
Total Calories: 193
Yield: 1 Cup
1. Place the bell pepper on a cookie sheet under a preheated broiler about 5 minutes, or until charred on top. Turn over and broil another 3–5 minutes, or until the other side is charred.
2. Remove the pepper and immediately place in a bowl. Cover the bowl with a plate and let the pepper steam for 20 minutes, or until its skin has loosened.
3. When the pepper is cool enough to handle, carefully peel off the charred skin. It should come off easily. Cut the pepper in half and remove the seeds. Cut the halves into strips and place in a blender, along with the remaining ingredients. Process until smooth. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed.
4. Serve over a green salad or cooked vegetables. Refrigerate any leftover dressing in a covered jar.
This Roasted Garlic and Bell Pepper Dressing recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.
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