In roasting your own pepper, just clean and dry a red pepper and set it on the open flame of your gas stove or in your oven set to broil, turn it occasionally until all sides are blackened.
Transfer the pepper to a covered dish and let it cool enough so you can handle it. Once cool, you can easily remove the charred skin, cut it and remove the seed and stem. Now it’s ready for your dressing!
This dressing is great on vegetable salads, but also works well as a marinade. This would also be a nice way to dress a grain-based salad or a pasta salad.