Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Red bell pepper |
| 4 ounces | Red wine vinegar |
| ¾ cup | Extra virgin olive oil |
| ¾ cup | Corn oil |
| 1 \N | Shallot, peeled |
| 1 teaspoon | Salt |
| ½ teaspoon | White pepper |
| 1 \N | Zucchini, cut in 1/4\" slices |
| 1 \N | Yellow squash (1/4\" slices) |
| 1 \N | Avocado (1/4\" slices) |
| 1 \N | Red pepper |
| 1 \N | Yellow pepper |
| 1 \N | Green pepper |
| 4 \N | Scallions |
| 1 \N | Tomato (1/4\" slices) |
| 2 \N | Ears corn, grilled |
| ¼ cup | Corn oil |
To make the Vinaigrette, Roast, peel and seed one red bell pepper. Place bell pepper, vinegar, shallot, salt & white pepper in a blender and puree until smooth. Slowly blend in the two oils. Refrigerate. Extra vinaigrette may be saved up to one week.
To make the grilled vegetables, light charcoal fire and lightly salt and oil vegetables. When coals are white hot, lay vegetables (all except tomatoes) on grill and cool for two minutes per side. The corn will take longer. Then cook tomatoes for 30 seconds on each side. Cut corn into niblets. Spoon three ounces of vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with 1 tsp. queso fresco and serve with salsa and flour tortillas.
This is another recipe I got from Tejas, one of the best southwest restaurants I've been to. From: Ed Learned Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@...> on Feb 16, 99