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Roasted Red Pepper Vinaigrette

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7212
Energy (kCal)1124.8841
Carbohydrates (g)7.1484
Total fats (g)120.5478
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F (230 degrees C). | 2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black. | 3. Remove from oven and set aside to cool. Remove stems and skins. | 4. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 3 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    basil 1/2 teaspoon 0.1016 0.0117 0.0139 0.0028
    salt pepper to taste - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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