Grilled vegetable salad with red pepper vinaigrette
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Red bell pepper, roasted, | |
Peeled and seeded | ||
4 | ounces | Red wine vinegar |
1 | Shallot, peeled | |
1 | Zucchini,sliced 1/4\" thick | |
1 | Yellow squash sliced 1/4\" | |
.thick | ||
1 | Avocado sliced 1/4\" thick | |
1 | Red bell pepper, sliced | |
1/4\" thick | ||
1 | Green pepper sliced 1/4\" | |
.thick | ||
1 | teaspoon | Salt |
½ | teaspoon | White pepper |
¾ | cup | Corn oil |
¾ | cup | Extra virgin olive oil |
1 | Yellow bell pepper sliced | |
1/4\" thick | ||
4 | Scallions | |
2 | Tomatoes, sliced 1/4\" thick | |
2 | Ears corn on the cob | |
¼ | cup | Corn oil |
1 | tablespoon | Queso fresco |
Directions
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