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Grilled vegetable salad with red pepper vinaigrette

Grilled vegetable salad with red pepper vinaigrette
Preparation: Grilled

Course: Sauces and dressings Vinaigrette

Yield:

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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.


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