Recipe - Roasted Bell Pepper Vinaigrette

2 lg Red bell peppers
One fourth cup Red wine vinegar
One fourth cup Chopped fresh cilantro
2 Garlic cloves
1 tablespoon Sugar
One half teaspoon Salt
One half teaspoon Pepper
One half cup Vegetable oil

PLACE bell peppers on an aluminum foillined baking sheet.

BROIL 5 inches from heat (with electric oven door partially open) 5 minutes
on each side or until blistered.

PLACE bell peppers in a large heavyduty zip top plastic bag; seal and let
stand 10 minutes to loosen skins. Peel bell peppers; discard seeds.

PROCESS bell pepper and next 6 ingredients in a blender until smooth,
stopping once to scrape down sides. Turn blender on high; add oil in a
slow, steady stream. Chill, if desired. Yield: about 1 2/3 cups. NOTE:
Dumplings may also be served on a mixed green salad topped and drizzled
with Roasted Bell Pepper Vinaigrette.

Recipe by: Southern Living, April, 1999

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