Roasted Yellow Pepper-And-Basil Vinaigrette

Cooking Light. September 1996. Top crostini with this. Toss it with pasta. Serve it over steamed cauliflower. Make a vegetable lasagne with zucchini...

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1  lb yellow bell pepper, roasted and peeled (about 3 small)
• 1⁄3 cup white wine vinegar
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄8 teaspoon pepper
• 1  garlic clove, minced
• 1⁄3 cup  finely chopped fresh basil

Directions

1. Combine all ingredients except basil in a blender; process until smooth.
2. Stir in basil.