Grilled vegetable salad with red pepper vinaigrette

Preparation: Grilled
Course: Sauces and dressings Vinaigrette
Yield:

Grilled vegetable salad with red pepper vinaigrette ingredients

FOR THE DRESSING
1 Red bell pepper, roasted
Peeled and seeded
4 oz Red Wine Vinegar
1 Shallot, peeled
1 t Salt
1⁄2 t white pepper
3⁄4 c Corn oil
3⁄4 c Extra virgin olive oil
FOR THE SALAD
1 Zucchini, sliced ¼" thick
1 Yellow squash sliced ¼"
.thick
1 Avocado sliced ¼" thick
1 Red bell pepper, sliced
¼" thick
1 Green pepper sliced ¼"
.thick
1 Yellow bell pepper sliced
¼" thick
4 Scallions
2 Tomatoes, sliced ¼" thick
2 Ears corn on the cob
1⁄4 c Corn oil
1 T queso fresco

Cooking Grilled vegetable salad with red pepper vinaigrette

1. Step one: prepare the vinaigrette: place bell pepper, vinegar, shallot, salt and white pepper in a blender and puree until smooth.
2. Slowly blend in the oils.
3. Refrigerate.
4. Extra vinaigrette may be saved up to 1 week.
5. Step two: prepare the grilled vegetables: light the charcoal fire and lightly salt and oil the vegetables.
6. When coals are white-hot, lay vegetables(except tomatos) on the grill and cook for 2 minutes each side.
7. Then cook tomatoes for 30 seconds on each side.
8. Spoon 3 ounces pepper vinaigrette onto each place and arrange vegetables on top of the dressing.
9. Sprinkle with queso fresco and serve with salsa and fresh tortillas.
10. Chefs note: queso fresco is available at specialty mexican food stores.