Grilled Vegetable Salad With Red Pepper Vinaigrettefruits, grilling recipes, salads and dressings -----for the dressing----- 1 red bell pepper; roasted, peeled and seeded 4 ounces red wine vinegar 1 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 zucchini; sliced 1/4" thick 1 yellow squash sliced 1/4" thick 1 avocado sliced 1/4" thick 1 red bell pepper; sliced 1 / " thick 1 green pepper sliced 1/4" thick 1 yellow bell pepper sliced 1 / " thick 4 scallions 2 tomatoes; sliced 1/4" thick 2 ears corn on the cob 1/4 cup corn oil 1 tablespoon 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 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 |
