Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Red bell pepper, roasted, |
\N \N | Peeled and seeded |
4 ounces | Red wine vinegar |
1 \N | Shallot, peeled |
1 teaspoon | Salt |
½ teaspoon | White pepper |
¾ cup | Corn oil |
¾ cup | Extra virgin olive oil |
1 \N | Zucchini,sliced 1/4\" thick |
1 \N | Yellow squash sliced 1/4\" |
\N \N | .thick |
1 \N | Avocado sliced 1/4\" thick |
1 \N | Red bell pepper, sliced |
\N \N | 1/4\" thick |
1 \N | Green pepper sliced 1/4\" |
\N \N | .thick |
1 \N | Yellow bell pepper sliced |
\N \N | 1/4\" thick |
4 \N | Scallions |
2 \N | Tomatoes, sliced 1/4\" thick |
2 \N | Ears corn on the cob |
¼ cup | Corn oil |
1 tablespoon | Queso fresco |
FOR THE DRESSING
FOR THE SALAD
Step One: Prepare the vinaigrette: Place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree until smooth.
Slowly blend in the oils. Refrigerate. Extra vinaigrette may be saved up to 1 week.
Step Two: Prepare the Grilled Vegetables: Light the charcoal fire and lightly salt and oil the vegetables. When coals are white-hot, lay vegetables(except tomatos) on the grill and cook for 2 minutes each side. Then cook tomatoes for 30 seconds on each side. Spoon 3 ounces Pepper Vinaigrette onto each place and arrange vegetables on top of the dressing. Sprinkle with queso fresco and serve with salsa and fresh tortillas. CHEFS NOTE: Queso fresco is available at specialty Mexican food stores. Source: Andy Biegel, Chef/Sysop The Culinary Connection BBS and Midwest Hub of Kook-Net 312-252-FOOD Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120