Biting into a roasted red pepper is a sensual pleasure, unctuous and sweet. This vinaigrette is a terrific dressing for salads or a topping for steamed veggies. Drizzle it on a sandwich, schmear corn with it, or just eat it with a spoon. I’ve included several methods for roasting pepper at the end of the recipe, which I cut and pasted from a recipe in our recipe blog.

2 roasted red peppers, chopped
salt and pepper, to taste
1 clove garlic, peeled and chopped
2 T balsamic or other vinegar, plus extra if needed
3 – 4 T extra-virgin olive oil, plus extra if needed
2 – 4 T fresh chopped herb, or to taste
1 t honey or agave syrup, or to taste, optional

1. Coarsely purée roasted peppers in a food processor or blender. Add remaining ingredients until smooth. If the vinaigrette seems to thick for you, add more vinegar or olive oil, or both until you get a consistency you like.

2. To roast: Preheat oven to 500°F. Line a baking sheet with foil. Place peppers on foil, and then into hot oven. Roast, shaking the pan or turning the peppers with tongs every so often until the peppers shrivel and collapse, about 30 minutes. Go to step 5.

3. To broil or grill: Preheat broiler or prep grill. Put peppers below broiler or on grill. Cook, turning frequently. The peppers will blacken somewhat; you don’t want to burn them too much, but some blackening is desirable. When the peppers  collapse, take them out or off. Go to step 5.

4. For gas flame: Put the pepper  on a fork and hold over the flame, or directly on the flame, turning as for broiling or grilling until the pepper starts to collapse. Go to step 5.

5. Now, place roasted peppers in a bowl and cover with plastic wrap or a towel. Or, put in a paper bag and close it. Or, wrap the peppers in the foil they were roasted on. Let cool, then peel, OVER A BOWL so as to catch any juices, discarding skins, seeds and stems.