Grilled Vegetable Salad With Red Pepper Vinai Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FOR THE DRESSING
1: Red bell pepper, roasted,
Peeled and seeded,
4 ounce: Red wine vinegar,
1: Shallot, peeled
1 tsp: Salt,
1/2 tsp: White pepper,
3/4 cup: Corn oil,
3/4 cup: Extra virgin olive oil,
FOR THE SALAD
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: Yellow bell pepper sliced,
1/4: " thick,
4: Scallions,
2: Tomatoes, sliced 1/4" thick
2 Ears: corn on the cob,
1/4 cup: Corn oil,
1 tbsp: Queso fresco,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp