Roasted Red Pepper Vinaigrette

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.

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Nutrient	Quantity
Total fats	120.5478 g
Protein	4.7212 g
Carbohydrates	7.1484 g
Energy	1124.8841 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9275 g
Water	80.2586 g
Aspartic acid	0.0453 g
Calcium, Ca	101.7367 mg
Lutein + zeaxanthin	34.4942 g
Fiber, total dietary	0.1961 g
Fatty acids, total saturated 22:0	0.16 g
Carotene, beta	24.6272 g
Niacin	0.09 mg
Vitamin A, RAE	7.566 g
Arginine	0.0576 g
Riboflavin	0.0152 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0015 g
Fatty acids, total saturated 20:1	0.381 g
Glutamic acid	0.0736 g
Sodium, Na	363.4877 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5058 g
Total lipid (fat)	120.5478 g
Manganese, Mn	0.1852 mg
Fructose	0.0001 g
Proline	0.0095 g
Fatty acids, total saturated 16:0	13.6446 g
Fatty acids, total saturated 8:0	0.0056 g
Choline, total	6.7024 mg
Sugars, total	0.2413 g
Serine	0.0175 g
Fatty acids, total saturated 10:0	0.0128 g
Fatty acids, total saturated 18:0	2.4077 g
Vitamin B-6	0.1225 mg
Selenium, Se	6.2993 g
Ash	1.4982 g
Fatty acids, total saturated 18:1 undifferentiated	85.7834 g
Pantothenic acid	0.0719 mg
Phenylalanine	0.0171 g
Copper, Cu	0.0423 mg
Betaine	0.1098 mg
Thiamin	0.0256 mg
Retinol	5.4 g
Methionine	0.007 g
Iron, Fe	1.5407 mg
Carbohydrate, by difference	7.1484 g
Phosphorus, P	93.2973 mg
Folate, total	3.0703 g
Tocopherol, gamma	0.8971 mg
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.0125 g
Cholesterol	11.9 mg
Valine	0.0268 g
Fatty acids, total saturated 18:2 undifferentiated	11.6819 g
Glycine	0.0185 g
Glucose (dextrose)	0.0001 g
Fatty acids, total saturated 14:0	0.055 g
Zinc, Zn	0.4469 mg
Isoleucine	0.02 g
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	12.6093 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.0285 g
Vitamin A, IU	60.2079 IU
Folate, DFE	3.0703 g
Tryptophan	0.0061 g
Vitamin C, total ascorbic acid	3.1863 mg
Phytosterols	238.68 mg
Galactose	0.0012 g
Fatty acids, total saturated 20:0	0.4666 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.0076 g
Vitamin B-12	0.146 g
Vitamin K (phylloquinone)	83.151 g
Fatty acids, total saturated	16.8428 g
Histidine	0.0104 g
Fatty acids, total monounsaturated	87.8065 g
Threonine	0.0146 g
Folate, food	3.0703 g
Fatty acids, total polyunsaturated 17:0	0.0298 g
Fatty acids, total polyunsaturated 24:0	0.0072 g
Cryptoxanthin, beta	1.1032 g
Vitamin E (alpha-tocopherol)	16.1697 mg
Magnesium, Mg	9.5227 mg
Lysine	0.0251 g
Potassium, K	131.0754 mg
Cystine	0.0059 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	2 tablespoons	37	4	0.5
Mayonnaise	2 tablespoons	108.3	0	12
Red bell pepper	3	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
salt pepper	0	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0