Grilled Vegetable Salad With Red Pepper Vinaigrette Recipe

Grilled Vegetable Salad With Red Pepper Vinaigrette Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1: Red bell pepper, roast,
-thick,
-peel, seed
1: Red bell pepper, seeded,
4 ounce: Red wine vinegar,
-triangle-cut,
3/4 cup: Extra virgin olive oil,
1: Green bell pepper, seeded,
3/4 cup: Corn oil,
-triangle-cut,
1: Shallot, peeled
1: Yellow bell pepper, seeded
1 tsp: Salt,
-triangle-cut,
1/2 tsp: White pepper,
4: Scallions,
1: Zucchini squash, slice
1: Tomato, slice 1/4-inch
-1/4: -inch thick,
-thick,
1: Yellow squash, slice
2 Ears: Corn on the cob,
-1/4: -inch thick,
1/4 cup: Corn oil,
1: Avocado, slice 1/4-inch
1 tbsp: Queso fresco,

Directions:

STEP ONE: Prepare the Pepper 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 one week.

STEP TWO: Prepare the Grilled Vegetables--
Light charcoal fire and lightly salt and oil vegetables. When coals
are white-hot, lay vegetables (except tomatoes) on grill and cook for
2 minutes each side. Then cook tomatoes for 30 seconds on each side.
Spoon 3 ounces Pepper Vinaigrette onto each plate and arrange
vegetables on top of vinaigrette. Sprinkle with queso fresco and
serve with salsa and fresh tortillas.

CHEFS NOTE: Queso fresco is available at specialty Mexican food
stores.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Marjorie Scofield Date: 11-15-95 (09:30)
(160) Fido: Recipes


Source from luhu.jp