Grilled vegetable salad with red pepper vinai

4 Servings

Ingredients

Quantity Ingredient
1 Red bell pepper, roasted,
Peeled and seeded
4 ounces Red wine vinegar
1 Shallot, peeled
1 teaspoon Salt
½ teaspoon White pepper
¾ cup Corn oil
¾ cup Extra virgin olive oil
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
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

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