Grilling recipes

Grilled Vegetable Salad With Red Pepper Vinaigrette

Course : Grilling
Serves: 4

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Ingredients:

-----for the dressing-----

1 medium red bell pepper -- roasted, peeled and seeded

4 ounces red wine vinegar

1 small shallot -- peeled

1 teaspoon salt

1/2 teaspoon white pepper

3/4 cup corn oil

3/4 cup extra virgin olive oil

-----for the salad-----

1 medium zucchini -- sliced 1/4 inch thick

1 medium yellow squash sliced 1/4 inch thick

1 medium avocado sliced 1/4 inch thick

1 medium red bell pepper -- sliced 1 inch thick

1 medium green pepper sliced 1/4 inch thick

1 medium yellow bell pepper sliced 1 inch thick

4 medium scallions

2 medium tomatoes -- sliced 1/4 inch thick

2 ears corn on the cob

1/4 cup corn oil

1 tablespoon queso fresco

Preparation / 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 tomatoes) 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

Grilled Vegetable Salad With Red Pepper Vinaigrette

Ingredients:

Preparation / Directions:

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