Roasted Red Pepper and Shallot Dressing

Step 1

Roast the peppers and shallots at 450 degrees F for 25 minutes.

Step 2

Remove from oven and add to a bowl and cover to finish steaming them for 20 minutes.

Step 3

Remove skins from peppers and any burned bits from shallots.

Step 4

Add to blender with the rest of the ingredients and serve over romaine, a sliced cherry tomato salad, pasta salad, or even as a rub on meat.