Recipe for Grilled Vegetable Salad With Red Pepper Vinaigrette


1 red bell pepper, roasted,
1 peeled and seeded
4 oz 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

1 zucchini,sliced 1/4 thick
1 yellow squash sliced 1/4
1 .thick
1 avocado sliced 1/4 thick
1 red bell pepper, sliced
1 1/4 thick
1 green pepper sliced 1/4
1 .thick
1 yellow bell pepper sliced
1 1/4 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 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.

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