Grilled Vegetable Salad with Red Pepper Vinaigrette
Categories: Cyberealm | Kooknet | SaladsServes: 4 Servings
Ingredients:
- ------------------------------FOR THE DRESSING------------------------------
- 1 Red bell pepper, roasted,
- Peeled and seeded
- 4 oz Red wine vinegar
- 1 Shallot, peeled
- 1 ts Salt
- 1/2 ts White pepper
- 3/4 c Corn oil
- 3/4 c Extra virgin olive oil
Instructions:
-------------------------------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 c Corn oil
1 tb Queso fresco
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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